I was in a hurry last week gathering ingredients to make Chicken Marsala, which was pretty tasty by the way, anyway, I decided to serve it with spaghetti squash instead of pasta, got the idea from my friend Barb, who served said squash with Shrimp Scampi, so I thought why not serve it with Chicken Marsala. Great choice. At the West Alabama Fiesta, I ran in grabbed the squash, a few other items and dashed home. When I pulled the squash out of the bag, I realized I had gotten a Butternut Squash, not the Spaghetti Squash that I had intended. Dashed back to the store, got the right squash, well the right squash for what I was cooking, kept the Butternut Squash, because I love Butternut Squash Soup, which I had never made, but thought it was high time that I tried it. Long story short, here is my recipe for Butternut Squash Soup. I borrowed some ideas from an online recipe, modified it. Love that about soup!!!!
|This is Butternut Squash, silly me!|
|This is Spaghetti Squash, of course!!!|
Butternut Squash Soup
1 2-3 pound Butternut Squash peeled and seeds removed, chopped in 1ish inch cubes.
3 Leeks, cleaned and thinly sliced
2 tablespoons butter
6 cups Organic Chicken Broth (or not organic or make your own)
1 tablespoon ground ginger or more if you like
1 tablespoon ground cinnamon or more
1.5 teaspoon salt or more
1/2 teaspoon red pepper
1/2 teaspoon black pepper
raw pumpkin seeds
The hardest part about this soup is peeling the Squash. It has a very tough skin.
Use at least a five quart stock pot.
Melt butter then add leeks,
|I like to dress my Leeks up a bit.|
|Leeks cooking in butter. It doesn't get much better than that.|
|Chopped up Butternut Squash|
salt and pepper, sautee until soft, add squash, add chicken broth, cook until squash is soft, remove from pan with a slotted spoon, blend together, put back in pot add spices. Bring to a boil, turn down heat and let simmer for an hour. Pour into a bowl and add the raw pumpkin seeds. Believe it or not, this soup tastes even better the next day!!! Do I hear a yummmyyyy?!
Quote of the day: "You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good." Martin Tan