When the workload is demanding, lunch will at times take a back seat. In a pinch, recipes like this are great to have in your catalog. Once all your vegetables are prepped, a nourishing meal will be on the table in less then 20 minutes. This soup was so good, that both Camille and I drank a quart each in about 10 minutes.
The key here is a well cooked, rich stock, so make sure you take the time to slowly simmer some chicken or beef bones. If you don't have butternut, you can substitute any winter squash or even use sweet potatoes or carrots. You can also add some fresh herbs like rosemary or thyme, which would add a really nice touch to the soup. I had slow cooked some lamb shanks the day before so with some leftovers, I shredded the meat and folded into the soup to finish.
Puree of Butternut Squash
Ingredients:
- 1 yellow onion, roughly chopped
- 3 garlic cloves, roughly chopped
- About 2 pounds or 6 cups of roughly chopped butternut squash
- 1 bay leaf
- 4 cups (3 cups for a thicker soup) homemade chicken, beef broth, or vegetable broth
- 2-3 Tbsp raw butter or 1/4 cup cream or 1/4 cup coconut milk
- sea salt to taste
- 1/4 teaspoon freshly cracked black pepper
Garnish:
- toasted pumpkin seeds
- thinly sliced nori sheets
Directions:
- Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth, cover, then bring to a boil.
- Once boiling, reduce the heat a bit and simmer until the squash is tender.
3. Pour the contents of the pot, except the bay leaf, into a blender along with the butter, then puree until silky smooth.
4. Season to taste with sea salt and pepper. Serve with a sprinkle of pumpkin seeds and sliced nori.
