Friday, May 4, 2012
Our favorite soup recipe is perfect all year, but it's especially nice on a chilly evening. Serve with a warm baguette and a green salad for a satisfying meal. And be sure to save room for dessert!
Butternut Squash Soup
Serves 4 - 6
Total prep time: About 50 minutes
1 medium-large peeled butternut squash
4 tablespoons margarine
1 medium white onion, finely sliced
3 cups vegetable stock
2 cups milk (Our favorite is Silk Original Soymilk in the red packaging)
Pinch of grated nutmeg
1 1/2 ounces spaghetti broken into small pieces
Salt and ground pepper
1. Chop the squash into 1 inch cubes
This is the most challenging part of the recipe. Squash is not exactly a soft vegetable, and that's why this soup is pricey in restaurants. Use your best chef's knife and be careful!
2. Heat the margarine in a large covered saucepan (5 qt. pot). Add the onion and cook over moderate heat until it softens, usually 6 - 8 minutes. Stir in the squash cubes and cook for 2 - 3 minutes more.
3. Add vegetable stock and cook until squash is soft, about 15 min. Remove from heat.
4. Process the soup in a blender or food processor. Return it to the pot. Stir in the milk and nutmeg. It's important to keep stirring so your soup stays smooth. No cheating! Put on some music, pull up a chair, and stir.
Season with salt and pepper to taste. Bring the soup back to a boil.
5. Stir in the broken spaghetti pieces into soup. Just use a handful here. Cook until the pasta is done.
6. Ladle soup into bowls. Sprinkle with nutmeg and serve at once. Delicious.
7. Bask in compliments!
Just another creative idea from your boutique design firm. We hope you enjoy this recipe!
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