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Butternut Soup

1 medium butternut squash (2 1/2 -3 lbs.) peeled and cubed

! onion, chopped

2 Tb. butter

2 Tb. dry sherry or sake

1 tsp. lite brown sugar

1 tsp. ground ginger

2/3 cup half and half

3 cups chicken stock

Saute the onion over medium heat in butter til soft-don’t brown it. Add squash and sherry- cook, stirring until alcohol evaporates. Add stock, cover and simmer until squash is very tender, about 30 minutes.  Puree in blender, then add milk and seasonings. Taste and adjust seasonings. I add a good bit of salt and white pepper. Sometimes I add a small tsp. of the Traeger vegetable rub or Garam Masala or whatever spice combo you like-not too much, while I’m blending. Reheat gently. Really good with the oatmeal rolls.

UPDATE:I now use full coconut milk instead of half and half–about the same amount but adjust to your tastes. I also put a healthy Tablespoon of a Hot and Sour soup  spice paste available at Asian grocers, but you could use Cajun seasoning (careful of the salt content) or any favorite hot sauce or cayenne. Just get some heat in there–not too much. Heat gently.

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