Happy New Year!!
So Thanksgiving, the Holidays and New Years is officially over which to me always marks the beginning of the cold New York Winter. This is the time we practically all hibernate and spend a lot of time inside. I know that sounds depressing but this also gives us more time to make home-made hot meals and spend time indoors with family and friends.
This Butternut Squash Soup recipe is one of my favorite family recipes. It not difficult or extremely fancy but it’s a delicious thick soup without all that heavy cream or unnecessary calories.
A couple of people have asked me to put this recipe up on my blog; so here it is:
- 2 teaspoons of Osem Consommé’
- 1 medium sized Butternut squash – peeled and cut into large cubes
- 1 leek sliced
- 1 clove garlic- minced
- 1 onion- large dice
- 1 tablespoons Olive Oil
- Salt and Pepper to taste
1. Sautee onion and garlic in two tablespoons of olive oil in a large pot
2. Add leek and butternut squash to the pot
3. Add water just enough to cover all vegetables in pot
4. Let it come to a boil
5. Add soup consommé’ and cover pot
6. Reduce fire to simmer and let cook for about 45minutes
7. Turn off fire and with an immersion blender carefully puree contents in pot
8. Season with salt and pepper
9. Turn fire back to low and cook for about 10 minutes and then serve hot
** If you have never worked with Butternut Squash you might find it a bit tricky to peel and cut … so CLICK HERE to watch a short YouTube Video that will give you a few tips.
FOOD FOR THOUGHT:
“Soup is a lot like a family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor”
~ Marge Kennedy