Tonight I am going to make my favorite fall meal = Butternut squash soup. It is just perfect for a cool fall day or night. I found the recipe years ago on the food network website and have reworked it a little bit.
Butternut Squash Soup
This will feed 6-8 people. I usually make 1 + 1/2 recipe. I also add coriander and cumin and little extra sage and before I add in the tomatoes I add in extra balsamic to flavor the onions (enough to cover the bottom of the pot) and let it cook down.
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From Food Network Kitchens |
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
4 cloves garlic, smashed (I usually only use 2-3)
2 fresh sage leaves
2 teaspoons kosher salt
Freshly ground black pepper
2 medium canned plum tomatoes
1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
4 cups low-sodium chicken broth, veggie broth or water
1 teaspoon balsamic vinegar (I use about 3 – 4 Tbsp)
2 tablespoons freshly grated Parmesan, optional
Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly.
Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired.
This is a little time intensive, but so worth it!
