Friday, December 4, 2009

Butternut Squash Soup with Cilantro

You could call this week the Butternut Squash Challenge:  Three butternut squash go a long way and we’ve been working our way through them.

Yesterday we made butternut squash soup.  Spicy, hot and smooth, thanks to the garnish of cayenne pepper, sour cream and cilantro.  Joining those three big flavors with the creamy soup broke all kinds of taste records and had me (no fan of squash soup) going back for seconds.

squash soup 049

Today is Food Friday and we’ve challenged ourselves to use up the rest of the squash and a whole bunch of apples without going to the store for additional supplies.  On the menu:

Butternut squash ravioli with sage cream sauce or browned butter

Butternut Squash Risotto

Butternut Squash muffins with sour cream glaze

French Apple Croustade

Fresh apple cupcakes

…and whatever else strikes our fancy.  I’ll report in on Monday with recipes and tasting notes.  I’d blog it over the weekend but my dance card is already full with Christmas in the Country and the Bainbridge Island Studio Tour two of my favorite holiday events. 


Squash Soup

2 tablespoons olive oil

1 yellow onion, chopped

2 stalks celery ,chopped

1 carrot, chopped

2 Cloves garlic, finely minced

½ Habanero (or other hot chili), finely minced

5 cups vegetable or chicken broth, no salt

3 cups (1.5 Pounds) squash (Butternut) light flesh seeded, peeled cut into 1 inch cubes

¼ cup fresh parsley, minced

2 bay leaves

2 sprigs fresh thyme or 1 teaspoon dried

1 tablespoon brown sugar

1/3 cup sour cream

Sour Cream for Garnish

Cilantro for garnish

¼ Teaspoon Cayenne Pepper

Heat oil in large stockpot over medium heat. Add onions, celery and carrot. Sauté until soft, but no t brown, about 3-4 minutes. Add garlic and chili and cook for 1 minute more. Stir in broth, squash, parsley, bay leaves, thyme and sugar. Bring to a boil, then reduce heat and simmer till vegetables are very soft, 25-30 minutes. Discard bay leaves and thyme sprigs. Puree soup in batches in food processor or blender until very smooth. Add water if too thick. Return soup to pan and stir in ½ cup sour cream. Simmer soup for 3 minutes more. Adjust seasoning and add salt and pepper to taste.

Garnish with cayenne, cilantro and sour cream.


sandraj said...

The soup was yummy. I,m not a squash eater. I would make this soup.

El said...

I never thought of adding cilantro. Sounds like a great twist!