December Days of Happy #19
Dec. 19th, 2010 10:11 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bluegeekToday's happy is a recipe: Butternut squash soup. It is gluten-free, dairy-free, and can be vegetarian if you want it to be.
Note: most of the amounts given here are approximate. I do very little actual measuring with this recipe, it is very forgiving and can be adjusted according to your specific tastes. Spices can be added or left out altogether if desired.
Ingredients:
~16-24 oz butternut squash, washed, peeled, and cubed
~1-2 Tbsp olive oil
Salt and pepper
8-12 strips bacon (optional)
1 large onion, chooped
~6 stalks celery, chopped
~6 carrots, chopped
1 bay leaf
2 tsp curry powder
1 tsp ginger powder
1 tsp dried thyme
1-2 granny smith apples, peeled, cored, and chopped
4-5 cloves garlic, minced
1-1.5 c. apple cider
1-1.5 quarts chicken or vegetable stock (if vegetable, not the kind with tomatoes)
1/2 tsp ground nutmeg
Directions:
1. In a large bowl, drizzle squash with olive oil, toss to coat, and sprinkle with salt and pepper as desired. Spread out on a cookie sheet or baking pan in a single layer and roast at 375 degrees F for 30-40 minutes until the squash is tender and caramelized. Turn once during roasting. Set aside.
2. If making the bacon version, cook bacon until crispy in a Dutch Oven or soup pot. Save the drippings. Drain bacon on paper towels and once cool enough, chop into pieces. Set aside.
3. Using either the bacon drippings or olive oil, cook the onion, celery, carrot, bay leaf, curry powder, ginger powder, thyme, and salt and pepper at medium-medium high heat in the Dutch oven until the carrots and celery are soft. Mix in the apple and squash and cook for another 5-8 minutes. Add garlic and cook another 1-3 minutes.
4. Add the apple cider to your pot and lower heat to medium-low and simmer until the apple cider has reduced by about half.
5. Add your chicken or vegetable stock (use the smaller amount if you like a thicker soup, larger if you like a thinner soup) and continue to simmer for ~20 minutes.
6. Puree the soup in a blender in batches (or use an immersion blender), being careful not to burn yourself. Don't fill more than halfway and remove the center plastic piece of the lid so steam can escape. Cover the hole with a dry washcloth or dishtowel to prevent splashing.
7. Stir in the nutmeg and garnish soup with you (optional) bacon crumbles and enjoy!
Makes: Lots
Note: most of the amounts given here are approximate. I do very little actual measuring with this recipe, it is very forgiving and can be adjusted according to your specific tastes. Spices can be added or left out altogether if desired.
Ingredients:
~16-24 oz butternut squash, washed, peeled, and cubed
~1-2 Tbsp olive oil
Salt and pepper
8-12 strips bacon (optional)
1 large onion, chooped
~6 stalks celery, chopped
~6 carrots, chopped
1 bay leaf
2 tsp curry powder
1 tsp ginger powder
1 tsp dried thyme
1-2 granny smith apples, peeled, cored, and chopped
4-5 cloves garlic, minced
1-1.5 c. apple cider
1-1.5 quarts chicken or vegetable stock (if vegetable, not the kind with tomatoes)
1/2 tsp ground nutmeg
Directions:
1. In a large bowl, drizzle squash with olive oil, toss to coat, and sprinkle with salt and pepper as desired. Spread out on a cookie sheet or baking pan in a single layer and roast at 375 degrees F for 30-40 minutes until the squash is tender and caramelized. Turn once during roasting. Set aside.
2. If making the bacon version, cook bacon until crispy in a Dutch Oven or soup pot. Save the drippings. Drain bacon on paper towels and once cool enough, chop into pieces. Set aside.
3. Using either the bacon drippings or olive oil, cook the onion, celery, carrot, bay leaf, curry powder, ginger powder, thyme, and salt and pepper at medium-medium high heat in the Dutch oven until the carrots and celery are soft. Mix in the apple and squash and cook for another 5-8 minutes. Add garlic and cook another 1-3 minutes.
4. Add the apple cider to your pot and lower heat to medium-low and simmer until the apple cider has reduced by about half.
5. Add your chicken or vegetable stock (use the smaller amount if you like a thicker soup, larger if you like a thinner soup) and continue to simmer for ~20 minutes.
6. Puree the soup in a blender in batches (or use an immersion blender), being careful not to burn yourself. Don't fill more than halfway and remove the center plastic piece of the lid so steam can escape. Cover the hole with a dry washcloth or dishtowel to prevent splashing.
7. Stir in the nutmeg and garnish soup with you (optional) bacon crumbles and enjoy!
Makes: Lots
