I love seasonal flavors. I love trying out new things when cooking. I also love Thanksgiving for many reasons including the previous two. This year for Thanksgiving I had a new toy to use in the kitchen, the immersion blender! Being the big nerd that I am, I’ve always wanted an immersion blender at my disposal for quick sauces and soups. We received one from our wedding registry recently and put it to use almost right away on a delicious Butternut Squash Soup.
Sorry for the blurriness, modern cameras aren’t yet able to capture the soup in all of its grandeur. Anyway, this soup was really easy to make. It was very hearty with some sweet notes coming from the cinnamon. It’s adaptable so that if you are a fan of creamier soup you can add more cream, or if you like sweeter soup you can add more cinnamon or even some sugar. It was great heated up the next day too. If you make a surplus you can freeze it and it’ll keep for at least 2 months.
Butternut Squash Soup
2 medium Butternut Squash
1 large onion, chopped
2 celery stalks, chopped
1 tbsp. fresh grated ginger
1 tbsp. fresh ground nutmeg
1 1/2 tbsp. ground cinnamon
3 tbsp. olive oil
3 cups chicken broth
1 cup heavy cream
Cut squash in half lengthwise and scoop out the seeds and pulp. Brush the squash with 2 tbsp olive oil and arrange on a roasting pan. Roast in oven for 45-60 minutes at 400° or until the meat of the squash is tender. Remove the squash from the oven to cool. Once cool scoop out the meat and discard the skins. (This can be done in advance and stored in an air tight container in the fridge.) In a large saucepan saute the onions, ginger, and celery with the remaining olive oil. Add the broth and simmer for 10 minutes. Add the roasted squash into the simmering mixture and stir until the soup begins to come together. Add the fresh nutmeg and cinnamon. Using an immersion blender blend the soup to desired consistency. I like a really smooth soup, but some like theirs a little chunky. If you do not have an immersion blender you can still use a regular blender to make the soup. Transfer the soup to a blender and blend in batches. Be sure to burp the lip before blending to avoid a heat explosion (then you’d have to start over). Once blended and back in the saucepan you can add the cream to attain your desired creaminess. Season with salt and fresh cracked pepper to taste. Enjoy.
It makes a delicious appetizer or cold day soup. Enjoy.
Let me know if you try it or have variations that work well.