Saturday, November 3, 2012

The Comfort of Soup

This soup is as simple as it gets.  A little chopping, a little seasoning, a little blending and you are good to go.  You can substitute buttercup squash for butternut squash or use more squash and less sweet potato.  You can add chipotle hot sauce for some kick if you like.  Remember to keep it simple.  You don't want to mask the yummy flavours!


To make Squash & Sweet Potato Soup you will need:

1 onion roughly chopped
1 buttercup squash cut into pieces (you can leave the skin on, we'll skin it later.  If you are using butternut squash, don't skin it.  You can blend it with the skin for vitamins!)
1 sweet potato, sliced (you can keep the skin-on here too)
dash cinnamon
dash salt
drizzle olive oil (regular, not extra virgin)
Hot stock (vegetable or chicken work best)

The Method:

Preheat oven at 375F.
Spread the onion pieces, squash, & sweet potato slices evenly over a baking sheet.
Drizzle with a bit of olive oil and season with cinnamon and salt.
Bake for 1 hr.
Once the vegetables are out of the oven, bring your stock to a simmer.
Skin your squash, it should be able to be scooped out very easily now.
Put the vegetables in the blender with a few ladles of stock and blend.  You may have to do this in increments depending on how many vegetables you used or if you doubled the recipe.
Pour the blended soup into a pot. 
You can turn the heat on low, and ladle in as much broth as you need in the soup to make it less thick.  If you like a thick soup you can eat as it is.
Check for seasoning, and you can serve this as is or with a splash of double cream.

I hope you enjoy.

Until next time, 

Jacqueline


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