Barry noticed a recipe for a quick butternut squash soup in yesterday’s Salina Journal. It included a few different flavor components that were different from our other squash soup favorites, including a topping of toasted pecans and chopped apples . . . so I made it (with a few minor adjustments) for lunch today but it would be great as a first course soup preceding a holiday/special dinner. It’s healthy and tasty! Recipe is definitely a keeper.
Toasted Pecan Butternut Squash Soup Makes 2 servings
2 tablespoons olive oil
1/2 cup chopped onions (or shallots)
4 cups butternut squash cubes (about 1 lb.)
2 teaspoons minced garlic
1 teaspoon ground ginger
2 cups broth (vegetable, chicken or beef) + additional for thinning as needed
Kosher salt
1/2 cup toasted pecan pieces (toast on a baking sheet in oven – 350° for about 4 minutes)
1/4 cup diced gala or honeycrisp apples
2 slices toasted crusty bread
- Heat oil in a large saucepan over medium-high heat. Add the onions, garlic and butternut cubes. Sauté for about 5 minutes, stirring several times.
- Add ginger and broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 to 20 minutes or until squash is tender. Taste and add salt if needed.
- Using an immersion blender, blend to a smooth consistency. Or, cool and then add soup mixture to a blender. Additional broth may be added to thin as needed . . . cream could also be used to add a creamy effect.
- To serve — ladle soup into bowls and garnish with toasted pecans and diced apples. Serve with slices of toasted crusty bread.
2 tablespoons olive oil
1/2 cup chopped onions (or shallots)
4 cups butternut squash cubes (about 1 lb.)
2 teaspoons minced garlic
1 teaspoon ground ginger
2 cups broth (vegetable, chicken or beef)
Kosher salt
1/4 cup toasted pecan pieces (toast on a baking sheet in oven – 350° for about 4 minutes)
1/4 cup diced gala or honeycrisp apples
2 slices toasted crusty bread
- Heat oil in a large saucepan over medium-high heat. Add the onions, garlic and butternut cubes. Sauté for about 5 minutes, stirring several times.
- Add ginger and broth and bring to a simmer. Lower heat to medium, cover with a lid and simmer 15 to 20 minutes or until squash is tender. Taste and add salt if needed.
- Using an immersion blender, blend to a smooth consistency. Or, cool and then add soup mixture to a blender. Additional broth may be added to thin as needed . . . cream could also be used to add a creamy effect.
- To serve — ladle soup into bowls and garnish with toasted pecans and diced apples. Serve with slices of toasted crusty bread.
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