So last week, I was so excited to have Spaghetti Squash again. Erik roasted the squash for me while I was out and when I came home, it was done. As I started fixin' the squash, I realized. Ummm this is Butternut Squash not Spaghetti Squash. Doh! I definitely know the difference but I guess I got it in my head that it was Spaghetti Squash.
When life hands you lemons, grab the vodka! I decided to make a butternut squash soup instead. It came out delicious! Erik had bought a loaf of bread the day before so I used some to make croutons which also came out so good! Basically skip to Step 4 to see how I made the soup. I also used my Immersion hand blender to blend everything together.
BUTTERNUT SQUASH SOUP
INGREDIENTS:
4 tablespoons unsalted butter
1 large shallot, chopped fine (used half an onion instead)
1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
6 cups water
1 teaspoon salt
½ cup heavy cream
1 teaspoon dark brown sugar
Pinch of grated nutmeg
1 large shallot, chopped fine (used half an onion instead)
1 large butternut squash (about 3 pounds), cut in half lengthwise, and each half cut in half widthwise; seeds and strings scraped out and reserved (about ¼ cup)
6 cups water
1 teaspoon salt
½ cup heavy cream
1 teaspoon dark brown sugar
Pinch of grated nutmeg
DIRECTIONS:
1. Melt the butter in a large Dutch oven (or heavy pot) over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook, stirring occasionally, until the butter turns saffron color, about 4 minutes. - Since my squash was already roasted, I just dropped it in the KitchenAid to chop it up and dumped it in the pot.
2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. take the pot off the heat, and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skins.
3. Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. (You should have 2½ to 3 cups of liquid.) Rise and dry the pot. I didn't strain anything!
4. Puree the squash in batches in a blender or food processor, pulsing and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasonings, adding salt to taste. Serve immediately. Soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.
So good!
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