Tuesday, December 20, 2011

Recipe - Butternut & Kabocha Squash Soup

So I'm gonna be honest. I've had some realllllly bad versions of this soup.
I had one that had cream in it (unbeknownst to me - me a lactose intolerant gal).  I also had a boxed kind that had chicken stock in it which was just *meh*.  Since I love winter squash so much I really wanted to like this soup. I figured it couldn't be hard to make and I was right.

Butternut & Kabocha Squash Soup

Things you need:

1 Medium sized Butternut Squash
1 Medium sized Kabocha Squash (apparently if you let it hang out and age in your kitchen for 2 weeks it sweetens the squash.)
A Splash of Olive Oil
Salt & Pepper
2-4 Tablespoons of Butter
Water (Just how much we'll get to that...)

First things first- Preheat your oven to 400 degrees. Prepare your squash by cutting them in half, remove the seeds and set onto a cookie sheet. (I did line my cookie sheet with aluminum foil to save clean up time.) Drizzle with a tiny splash of olive oil and roast until tender. I left mine in for an hour.

Once they are fork tender pop them out and let them cool a bit.
Grab your blender or food processor if you're feeling fancy.
Once the squash is cool enough to touch grab a spoon (I actually have a large spork-like utensil which works great!) and scoop out the "meat" and place it into your blender.

After you've got all the squash meat into your blender you'll want to add  the water which is basically double the volume of the squash meat. Puree for a minute or a few seconds if you've got a great blender.

Add the puree/soup to a pot, cook over medium heat for 10-20 minutes so it reduces just a smidgen.

Add salt & pepper to taste and butter if you like it silky smooth.
NO sugar necessary! It will be sweet enough but not overly.

So delicious! I almost ate the entire batch myself.
So simple & easy!


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