Smarties, it’s cold outside and we couldn’t think of anything more cozy than a cup of soup to warm you up! We are excited to introduce our new series “Souper Smarty.”Each week throughout winter, we will be featuring one of our favorite recipes. First up, is the seasonal classic, Butternut Squash soup. We love this recipe because it calls for a slight twist — you add Ginger! The combination of the sweet, nutty butternut squash with a singe of Ginger harmonize beautifully in each taste – add in the salty crunch from the pistachios and it is perfection.
We found this recipe on Lisa Leake, 100 Days of Real Food website. It is “souper” easy to make. It doesn’t require a ton of ingredients and takes little time to cook. And we promise, it will be a fan favorite at any meal. We tested it at our “Friendsgiving” celebration and everybody loved it! We already have a second batch brewing –> this is going to be a winter staple in our house.
1 butternut squash
3 tablespoons butter, unsalted
2 leeks, white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
4 teaspoons ginger, fresh peeled and minced
5 cups chicken broth, homemade stock is easy and highly recommended
½ cup heavy whipping cream
¼ teaspoon salt, if using salted store-bought chicken broth then taste the soup before adding any salt
pistachios, chopped, and/or fresh sage (for garnish)
* We were able to find everything we needed at Publix.
* Butternut Squash is in season, you should be able to find it in any grocery store.
* We used store bought chicken broth.
Heat the oven to 400 degrees F.
Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier.
Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin. * This step can be done in advance.
In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
Add the squash pulp to the pot along with the 5 cups of chicken stock (I recommend homemade). Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
After the soup has been pureed, stir in the cream and salt (to taste).
Ladle into soup bowls and serve warm topped with chopped sage and pistachios.
Refrigerate or freeze the leftovers.
* We used an ice cream scooper to remove the pulp.
* We used an immersion blender – “souper” easy!
Not sure how to pick out a Butternut Squash at the Grocery Store?
We asked the Publix produce expert at Mckee Farms and this is what he had to say:
1. Feel it’s weight, it should be heavy in size.
2. Make sure the surface is hard. If easy to puncture, put it back.
2. Inspect the stem, it should be intact.
3. Skin color: it should be a dark beige. If you spot any green spots, it isn’t fully ripened.
4. Skin appearance: it should appear matte in color. If it has a shiny appearance it was picked too early.
Another tip: slicing a butternut squash in half can be difficult & dangerous because it is so hard. He suggested putting the squash in the microwave for a couple minutes to tenderize it.
This recipe was created by Lisa Leake, 100 Days of Real Food.
Original Recipe Link: https://www.100daysofrealfood.com/recipe-butternut-squash-soup/