Winter has been teasing us thus far this season with a frigid few days followed by unseasonably warm temperatures.
Well, today we are supposed to get our first "real" snowfall of the season. Ok, only a few inches, but that's still more than we've gotten at any one time so far.
Anyway, it's a perfect day for a nice hot bowl of soup!
I made this amazing soup on Sunday and wanted to share the recipe with you - it's just so incredibly good and I'm glad I had a little extra for the freezer.
I had a couple of butternut squashes I grew in my veggie garden that were crying out to become soup. In addition, I gathered up some potatoes, sweet potatoes, onions, garlic, and the frozen turkey broth I made after Thanksgiving.
I started as I always do, by heating up my best friend on low-med, with a drizzle of olive oil.
(Have I told you how much I love, love, LOVE this pot? Worth every penny. Without a doubt.)
Anyway. I chopped two large onions and cooked them until soft. While they were cooking I was prepping the rest of my veggies, starting with the garlic.
An entire head of garlic, minced, was next. I made a hole in the onions, dropped in a pat of butter, and cooked the garlic just until golden.
In went the still very much frozen turkey broth - 2 quarts to start. While the broth was thawing in the pot, I kept on prepping.
The butternut squash was next, peeled and cut into large cubes, seeds and pith discarded.
My knife was struggling with the squash! But we got it done. Isn't it gorgeous?
You could also use frozen butternut squash to make things easier on yourself.
The squash went into the pot while I got the potatoes peeled and chopped.
2 sweet potatoes were cut into large chunks and thrown in next.
After about 10 minutes I put in the 4 white potatoes, simply cut in half as they cook much more quickly than the squash and sweet potatoes.
Did I mention that while I was doing all this I was also making a pot of rice pudding?
Yup, I had cooked white rice to use up so what better to do with it than a good homemade rice pudding?
(By the way, did you notice that my new best friend now has a baby sister? Yup, my other favorite pot. I'm telling you, I'm hooked! Foodie's dream!)
At this point, the lid went on and I simmered on the lowest setting for at least an hour while I worked on other projects. Like hanging pictures. Which took me a while to get right with all the measuring, I'll tell you!
After about an hour I tested the squash and potatoes and they were soft and ready for the next step.
A little whirl around with my immersion blender and the addition of a quart of chicken broth (the soup was quite thick) and we were ready to season.
Freshly ground sea salt and pepper to taste - (always more pepper than salt for us)
1/4 tsp Allspice
1/4 tsp Paprika
1/8 tsp Cayenne Pepper
1/4 tsp Cinnamon
1/2 cup shredded cheddar
And the end result?
It was simply amazing! Just enough of a tiny kick from the cayenne (which I have always found this type of soup benefits from.)
The Allspice and Cinnamon really complement the squash and sweet potato.
The soup is lovely and creamy without adding a drop of cream.
Heaven in a bowl, right there!
We had a light supper with some soup and an egg salad sandwich on whole grain bread.
Followed by a little warm rice pudding with a sprinkle of cinnamon.
The perfect end to the meal.
You will need:
2 medium butternut squash, peeled and cut into large cubes
4 large white potatoes, peeled and cut in half
2 medium sweet potatoes, peeled and cut into large cubes
2 large onions, chopped
1 head of garlic, minced
3 quarts of stock (I used 2 quarts turkey stock + 1 quart chicken stock)
1/2 cup shredded cheddar
1/4 tsp allspice
1/4 tsp paprika
1/4 tsp cinnamon
1/8 tsp cayenne pepper
salt & pepper to taste
1 tbs Olive oil
1 tbs butter
Heat large stockpot on low- medium heat. Add a drizzle of olive oil.
Saute onions until soft and slightly browned.
Make a 'hole' in the middle of the onions and drop in the butter. Saute the garlic in the butter just until golden brown.
Add in 2 quarts of the stock.
Add the butternut squash and sweet potatoes and bring to a boil.
Let simmer about 10 minutes and then add in the white potatoes.
Cover, reduce heat to the lowest setting, and simmer for about an hour.
When potatoes and squash are all very tender use an immersion blender to puree the soup.
Add the other quart of broth if needed to create desired consistency.
Add in spices and whisk to combine.
Taste and adjust seasonings as needed..and then share it with someone you love!
|Tweak It Tuesday|