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Posted by on Oct 31, 2013 | 0 comments

Baked Butternut Squash Soup

Baked Butternut Squash Soup

 

“A first-rate soup is more creative than a second-rate painting.”

Abraham Maslow.

 

Autumn is the perfect time for soups. I heard someone called a new dieting style ‘souping’ instead of ‘juicing’! Maybe it would be next fad for people seeking healthier nutrition, but this is not something new, at least, to me. With respect and belief in healing powers of soup, let’s cook some butternut squash soup!

Ingredients:

– butternut squash (4.49 lb squash is used for this recipe), seeds removed, baked

– 1/2 – 1 bulb of white or red onion, chopped

– 2 medium carrots (baby carrots are used here – an equivalent of 2 medium carrots), chopped

– 1-2 stalks celery, chopped

– cream (half & half) or heavy cream (to taste – I used a few tablespoons)

– spices: cinnamon, nutmeg, brown sugar, salt, black ground pepper, ground Allspice, thyme, marjoram.

– butter and grapeseed oil

– garnish (optional): apple slices, browned almond slices, brie cheese, cinnamon.

Directions:

1. Preheat the oven to 400F. Cut butternut squash in half lengthwise. Scoop the seeds out, so that there would be no slimy fibers left that hold the seeds within the squash. Sprinkle both halves with cinnamon, nutmeg, brown sugar and salt. Pour some grapeseed oil and add some butter on the foil. Place squash cut-side down on the oily baking sheet. Bake 35-45 minutes til toasty-brown. Test with fork. Let it cool off and remove the skin.

2. Heat grapeseed oil on a large skillet. Chop veggies. Sautee onion, carrots and celery. Add spices (thyme, allspice, salt, pepper) to taste.

3. Mix squash with sauteed veggies and process it in blender in batches. Add cream, water (of necessary) and spices to reach desired consistency and taste.

4. Serve with sliced apples, brie and browned almonds. Sprinkle with cinnamon.

Enjoy!

Cut butternut squash.

Cut butternut squash.

 

 

Scoop out the seeds (may be saved for later - you can dry out and roast them).

Scoop out the seeds (may be saved for later – you can dry out and roast them).

 

 

Chop onion.

Chop onion.

 

 

Sautee onion.

Sautee onion.

 

 

Chop carrots.

Chop carrots.

 $20 for $40 to spend in Villa Verde Cafe for two or more people

 

Sautee carrots.

Sautee carrots.

 

Cheese making kit – whip your own cheese or even butter at home!

 

 

Baked butternut squash.

Baked butternut squash.

$15 for $30 to spend in Irish pub

 

Chop celery.

Chop celery.

 

Sautee celery.

Sautee celery.

 

Spices.

Spices.

 

Butternut squash is ready!

Butternut squash is ready!

 

Butternut squash in the processor.

Butternut squash in the processor.

 

 

Adding sauteed veggies and spices to the squash.

Adding sauteed veggies and spices to the squash.

 

Adding more spices to taste and cream.

Adding more spices to taste and cream.

 

Process soup till desired consistency.

Process soup till desired consistency.

 

Brown almonds for garnish.

Brown almonds for garnish.

 

Serving a savory squash soup! Apple slices, brie cheese, almonds and cinnamon.

Serving a savory squash soup! Apple slices, brie cheese, almonds and cinnamon.

 

Easy and yummy!

Easy and yummy!

Share this recipe with your friends, and stay warm and healthy this autumn!

Yours,

The Amateur Expert.

Share and Enjoy

Author: Elena White

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