Butternut Squash (Medium)
6 cups of chicken stock
Sprigs of Rosemary
2-3 cloves of garlic
nutmeg (to taste)
Sea Salt and Crushed Black Pepper
2 tbs of butter (the real deal)
Plan of Attack
Peel and cube the butter net squash, being sure to keep the seeds in the core out of the "done bowl". Set aside.
Peel and dice the shallot. Peel and dice the garlic cloves
Over medium heat add the butter to your stockpot and then saute the shallot ad garlic until the shallot is clear.
Add six cups of chicken stock, the sprig of rosemary and the cubed butternut squash. Bring the mixture to a boil and cook until the squash pieces are not hard and able to be mashed easily.
Remove from heat.
In batches, put the soup (broth and squash together) into a food processor and puree the mixture. Add the pureed soup back into the stockpot, Add cinnamon (generously), nutmeg (mindfully), salt and pepper. and turn heat on to cook off the excess liquid until the soup has a velvety texture.
Remove from heat and serve hot. Serving suggestions (not pictured):
* Served with parmesan cheese or horseradish cheddar grated over the top.
* Served with Pepitos over the top
* Served with well done coins of sausage (spicy Italian works well) mixed in to an added savory flavor and a hearty meal. To prepare sausage: Saute in sm skillet / frying pan and then add to soup hot.
My motto is if it is served wearing "something' sweet" it'll always be hot...especially if there is sausage involved...*wink*
Many recipes for butternut squash soup call for cream to achieve the creamy, decadent texture which is so sought after when work with squash. By giving the soup more time on the stove after it is pureed, I achieve this texture, without the added calories. The additional benefit of not adding cream: Freezing! This soup freezes with awesome predictability and has a quite a shelf life! The Rosemary is honestly what makes this recipe special because it adds a delicate, wild flavor to the traditional recipes you'll find!