Friday, March 29, 2013

Simple butternut squash soup

This really should be called Quick and long as you have a steamer (a rice steamer is best), you can intensify the flavors of your soup and turn it out in practically no time!

Simple Butternut Squash Soup

2 (20 oz) bags of frozen butternut squash
2 shallots, minced
6 c water and vegetable stock
1 t salt 1/2 c half and half
1 t brown sugar

 Steam the butternut squash until soft. Heat butter in a Dutch oven over medium heat, and saute shallots until softened. Add squash, in batches, and brown slightly. Add the water collected in the steamer tray plus enough water and vegetable stock to equal 6 c. Add the rest of the squash, and salt; boil, reduce heat, and simmer for 30 minutes. Use an immersion blender off heat. Stir in the half and half, and the brown sugar.

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