Wednesday, December 30, 2009

Butternut Squash Soup

I promised to post my butternut squash recipe yesterday. I did not want to let you all down. I am sure you were all hanging on the edge of your seats for a soup recipes.

Butternut Squash Soup

1 med butternut squash
2 1/2 cups of water (or veggie broth)
2/3 cup of (chopped) onion
1 tablespoon of oil
1 tablespoon of ground pepper
2 teaspoons of oregano
2 teaspoons of cinnamon

Peel and chop the squash into 1 inch chunks. In a pot, bring the water to a boil. Add the squash to the water and cook until the squash is tender, around 25 minutes. In a sauce pan, heat the oil and add the chopped onion, pepper, cinnamon, and oregano. Cook on a low temperature until the onions are tender and translucent. Once the onion and squash are cooked, pour the onion into a blender with a ladle full of the squash (and water) and puree. Repeat this process until all the chunks of squash are pureed and the squash has a thick creamy texture. There should be no chunks remaining. The mixture can be reheated or served cool. Make sure that as you blend, now to put to much food in the blender at the same time or it will explode and burn.

The last two days have been a nice break from the long hours of my recent work week. I need the money so the 58 hours are a needed pain but it has not be easy. I really hope that I can get my real estate license soon.


Anonymous said...

I love how simple this is..I wouldn't have thought to put the oregano in so I'm excited to try this. Good luck with your work stuff..sounds intense! Happy new year!

jessy said...

thanks so much for your butternut squash soup recipe! i've never made butternut squash soup before and i love the simplicity of your recipe - it sounds like it really lets the squash flavor shine instead of hiding it with a ton of spices and apples and items that other usually recipes call for. i can't wait to give it a whirl! mmmmmmm!