Butternut Squash Soup

This week I am going to pick the recipes. I decided to not leave it to the masses (well, really, my faithful few;)) as I am leaving on an impromptu trip to Denver this weekend. Did you hear? Our San Diego Super Chargers are in the playoffs and are playing the Denver Broncos on Sunday! My brother (a Chargers fan, let’s make that CLEAR) lives in Denver & since the hubs has to travel up there to cover the team, I thought this an opportune time to visit the baby bro, drink some beer and just send some good juju to our team.

The Boys of Fall – Kenny Chesney

Also, you should watch this video from Sunday’s game against the Cincinnati Bengals. Pure joy.

San Diego, and the rest of California, is enjoying beautiful sunshine and normal temperatures while the rest of the country seems to be suffering through Winter something fierce! In honor of our countrymen, I am posting a soup recipe. This Butternut Squash Soup can be enjoyed in any weather, but is especially good when it is crisp outside.

Butternut Squash Soup, this recipe will make about 2.5 quarts.

You’ll need:

  • 3 tablespoons evoo
  • 2 shallots, finely chopped
  • 2 garlic cloves, thinly sliced
  • Kosher salt
  • 3 lbs. butternut squash, peeled, seeded, cubed
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper
  • 1 quart vegetable stock
  • 3 tablespoons lemon juice (about 2 lemons)
  • 2 tablespoons apple cider vinegar
  • 3/4 cup heavy cream
  • cilantro, for garnish
  • 3 ounces goat cheese, for garnish

In a large saucepan, heat the oil until shimmering. Add the chopped shallots, sliced garlic and a big pinch of salt.

IMG_5825

Cook over moderately high heat, stirring, until shallots are just turning brown (about 2 minutes). Add the squash cubes…

IMG_5826

and the curry powder, cumin, cinnamon, and crushed red pepper.

IMG_5827

Cook, stirring occasionally, for about 3 minutes.

IMG_5828

Add the vegetable stock, lemon juice, apple cider vinegar, and 3 cups of water and bring to a boil.

IMG_5829

Once boiling, reduce heat to a simmer and cook, stirring occasionally, until the squash is tender (about 25 minutes).

Working in batches, puree the soup in a blender until smooth.

IMG_5830

IMG_5831

Return the soup to the saucepan. Add the heavy cream.

IMG_5838

Stir until the soup is hot. Season with salt and pepper.

Ladle soup into bowls and garnish with a dollop of goat cheese and cilantro leaves. I am a huge believer in goat cheese in butternut squash soup; it gives it a little extra tang that I just love. TRY IT!

IMG_5841

Enjoy!

Be sure to follow the blog & #TheIncidentalSpoon if you try any of the recipes!

Stay warm! Go Chargers!

P.S. Posting a very fun drink on Sunday morning to go with your football viewing! I’ll be hinting ingredients, so you’ll be prepared to make it, via Instagram (TheIncidentalSpoon) & Twitter (@IncidentalSpoon) the rest of the week! Be sure to follow!

4 thoughts on “Butternut Squash Soup

  1. Shel,

    I love you blog:). Great job and everything looks so good, I can’t wait to make some of the stuff you’ve done!! YUM:)

    Okay, so I’d thought I’d give you some numbers too, mine are book # 118 and page 71.

    Have fun in Denver!

    Desa

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s