Butternut squash soup

Skjermbilde 2017-11-27 kl. 18.36.45

I bought this baby on Saturday and yesterday we had some of it roasted in small pieces together with potatoes. We served with baked salmon and it was yummy! And since there was plenty left, I thought I should try to make a soup out of it. A search on the mighty internet lead me to this recipe

I’ll reproduce it for you, trying not to steal it entirely:

INGREDIENTS

  • 1 large butternut squash, cut in half (remove the seeds)
  • 1 tablespoon olive oil
  • 1 cup chopped shallot (about 2 large shallot bulbs)
  • 1 teaspoon salt
  • 4 garlic cloves or two small
  • 1 teaspoon maple syrup
  • ⅛ teaspoon ground nutmeg
  • Freshly ground black pepper, to taste
  • 6-8 dl vegetable broth
  • 1 to 2 tablespoons butter or olive oil, to taste
  • thyme
  • chicken or bacon

INSTRUCTIONS

  1. Preheat the oven to 200gr C and place the butternut squash on a baking sheet. Drizzle each half with just enough olive oil and rub it over the inside of the squash. Sprinkle it with salt and pepper.
  2. Turn the squash face down and roast until it is tender, about 20-40 minutes. Use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
  3. Meanwhile, in a medium skillet, warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and 1 teaspoon salt. Cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  4. Transfer the cooked shallot and garlic to your blender. Add the roasted butternut, maple syrup, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line. Secure the lid and select the soup preset.
  5. If you would like to thin out your soup a bit more, add the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
  6. In the meantime, fry the chicken in a frying pan until tender.
  7. Serve with more pepper,  a bit of thyme and chicken slices.

Bonne appetit! ❤

xxx, Alina

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