If your like most people, you like to enjoy different foods as the seasons change. So today we are going to do one of the most simple soups that I have ever made. Sometimes what food to make during the fall can have many different answers, for me its butternut squash soup. Keep reading to learn how to create a wonderful velvety soup that will make you think your a chef in a "fancy" restaurant in New York City!
Butternut squash in my opinion is fall wrapped up into a vegetable, the wonderful vibrant orange color of the inside and the rich hearty mouth feel creates a very pleasant experience. Where I live, east TN, is one of the most gorgeous leaf changing area in the country. People come from all over to see the beautiful mountains and this soup will remind you of the rolling hills of the smoky mountain fall day.
1 butternut squash
1 cup of hot chicken or vegetable stock
2 T. of blue cheese
1 T of balsamic reduction (you can use a glaze from your local supermarket)
2 cups of heavy whipping cream
First, peel the butternut squash, and note that it is very hard so you might have to use a knife instead of a vegetable peeler. Cut the squash in half and scoop out all the seeds. Reserve the seeds for roasting.
Next, dice into cubes, coat with olive oil in a bowl with salt and pepper to follow, and roast at 450 degrees on a pan sprayed with pan spray till golden brown and fork tender. Season and oil the seeds the same and roast on a pan during the same time as the squash. I like to put a little Cajun seasoning on the seeds.
Remove from pan, place in food blender, pour in cream or stock till desired consistency is achieved as you blend and your done.
Its that easy!
Laddle soup into bowl with some of the blue cheese, drizzle of balsamic glaze, and toasted seeds.