One of my birthday presents this year was a new food processor from Adam's parents. I tried it out yesterday and made the yummiest Butternut Squash soup that is super healthy but tastes super sinful!
Start with a medium sized Butternut Squash, cut it in half and scoop out the seeds. Preheat the oven to 375. On a sheet pan, salt and pepper the squash and drizzle the flesh and skin side with olive oil. Place on the sheet pan flesh side down and roast in the oven for 45 minutes or until the skin is sticky and brown and you can stick a fork through the squash. Once the Squash is cooked, spoon out the flesh and place in a bowl on the side.
For the soup base you will need:
1/2 a stick of butter
1 tablespoon of minced garlic(or less if you don't like garlic)
2-3 tablespoons of AP flour
1 1/2 cup of chicken broth(or veggie broth)
1 cup of milk
Make a roux with the butter, garlic and flour by melting the butter, cooking the garlic in the butter for 1 minute and then adding the flour. stir constantly over med heat to cook out the flour taste. this thickens the soup without needing heavy cream. I usually cook my roux for 2 minutes. slowly wisk in the chicken broth.
At this point, add in the squash and the milk and simmer for 10 minutes. Salt and Pepper to taste. I usually don't like pepper, but in this soup it adds a really nice kick. But make sure it is finely ground and I have found white peppercorn works best.
Let the soup cool down a bit before adding it to you food processor(you may have to seperate it into two batches depending on the size of the bowl)
Process for 2 minutes or until very fine.
Ill post a picture of it soon... Ive been eating it too fast to take a picture!!
Start with a medium sized Butternut Squash, cut it in half and scoop out the seeds. Preheat the oven to 375. On a sheet pan, salt and pepper the squash and drizzle the flesh and skin side with olive oil. Place on the sheet pan flesh side down and roast in the oven for 45 minutes or until the skin is sticky and brown and you can stick a fork through the squash. Once the Squash is cooked, spoon out the flesh and place in a bowl on the side.
For the soup base you will need:
1/2 a stick of butter
1 tablespoon of minced garlic(or less if you don't like garlic)
2-3 tablespoons of AP flour
1 1/2 cup of chicken broth(or veggie broth)
1 cup of milk
Make a roux with the butter, garlic and flour by melting the butter, cooking the garlic in the butter for 1 minute and then adding the flour. stir constantly over med heat to cook out the flour taste. this thickens the soup without needing heavy cream. I usually cook my roux for 2 minutes. slowly wisk in the chicken broth.
At this point, add in the squash and the milk and simmer for 10 minutes. Salt and Pepper to taste. I usually don't like pepper, but in this soup it adds a really nice kick. But make sure it is finely ground and I have found white peppercorn works best.
Let the soup cool down a bit before adding it to you food processor(you may have to seperate it into two batches depending on the size of the bowl)
Process for 2 minutes or until very fine.
Ill post a picture of it soon... Ive been eating it too fast to take a picture!!
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