Butternut Squashed
Louie made a butternut squash soup last week and I promised to top it. What follows is my attempt!
This isn’t your traditional Butternut Squash Soup…We added a host of vegetables to the mix as well as some chorizo. For me, the chorizo really makes this recipe. We have made this before and I tried different things to get where it needed to be. Grilled chicken, although delicious, wasn’t what I needed. I tried andouille sausage and that wasn’t the flavor either. Either one of those options might work for you though!
You could also omit the chorizo and choose a vegetable stock to make this dish vegan.
The soup came out great and I even got my breakfast dealt with for the rest of the week! The recipe for my “Breakfast Bombs” will be up tomorrow!
Back to CF818 for a 6am butt kicking before 24 hours of work. My body feels good, so I’m not too worried about it. However, my daughter is in rare form and I may be in for a long night.
Louie 0…Vince 1
Harvest Soup
Print recipe
| Serves | 12 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| Dietary | Diabetic |
| Meal type | Dinner, Lunch, Soup |
| Misc | Freezable, Pre-preparable, Serve Hot |
| Occasion | Formal Party, Thanksgiving |
Ingredients
- 1 Large Butternut Squash (Cut in half, seeds removed)
- 4 ribs Celery (Chopped)
- 3 Large Carrots (Peeled and chopped)
- 3 Parsnips (Peeled and chopped)
- 1 Yellow Onion (Chopped)
- 4 cloves Garlic (Minced)
- 2 Sweet Potatoes (Peeled and chopped)
- 3 tablespoons Butter
- 2 teaspoons Dried Sage
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- Chicken Broth
- Salt and Pepper
- Browned Chorizo
Directions
| Step 1 | Preheat oven to 350. Rub a sheet pan with butter and place squash cut-side down. Roast for 40-50 minutes, until tender. |
| Step 2 | Heat a large stock pot over medium heat. Add butter and let brown slightly. Saute onion, garlic, carrots, parsnips and celery. |
| Step 3 | Add sweet potatoes and add enough chicken broth to cover all vegetables. Simmer until vegetables are tender, about 25-30 minutes. Remove from stove. |
| Step 4 | Scoop squash out of skin and into pot. Puree soup with immersion blender or food processor. |
| Step 5 | Add spices and salt and pepper to taste. |
| Step 6 | Top with browned chorizo and serve. |
Note
Be mindful that the chorizo will add a bit of saltiness to the dish-do not over-salt the soup before serving.
You can't challenge me and then arbitrarily make the score 1-0 Vince Campos. "Serves 12…or one Vince"
It should be more like MRS. Vince Campos 1-Louie 0, lol. Although the chorizo addition was all Vince. Louie, we should have a cook-off!
Yes I can…The game is called "I Win".
What's an immersion blender? Will a regular blender work?
Austin Toole: An immersion blender is the handheld kind, looks like a stick and you stick it right in the pot. You can absolutely use a regular blender, you just might have to do it in batches. Also, be careful when adding hot liquids to a blender as it can cause the top to blow off. So leave it cracked a little at first.