Tuesday, October 14, 2008

Squash Soup

You’ll need:

  • 3 Tbsp olive oil
  • 2 onions, chopped
  • ½ tsp cinnamon
  • ½ tsp coriander
  • About 2 ½ lbs butternut squash (acorn squash is good too)
  • 3 – 4 cups chicken stock
  • 1 cup half-n-half
  • 4 pats butter
  • Salt and pepper to taste
  • Parmesan cheese, grated


To start:
Cut the squash in half and remove the seeds.

Peel away the outer skin, and then cut its meat into modest cubes

Heat the olive oil over medium-high heat.

Add and sauté onions.

Add in the spices, squash pieces, and stock.

Bring to a boil, then reduce the heat until you achieve a cheery little simmer.

Let it bubble away, covered, for about 20 minutes.

At this point the squash should be done.

Take the pieces out with a slotted spoon and blend in a food processor until smooth.

Add them back to the pan, then add in the half-n-half and butter.

Season it with salt and pepper. Taste and, depending on what you like, you could touch up the cinnamon flavor, too.

Taste again.

At the table:
Top this soup with a bit of grated Parmesan.

Add in some good crunchy bread and it makes its own meal.

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