Jenna’s Butternut Squash Soup
While at the market one day, I was feeling very creative. I didn’t want to get something that I usually make. I had never made a Butternut Squash Soup before; then again, I had never cooked this type of squash ever. I was in the mood for a soup and in the mood for something new. So I grabbed a squash and used some vegetables leftover in my refrigerator, the spices I had in my cabinet - and went to work. Might I say, this soup turn out better then anticipated.
The ingredients are drawn up from memory, and the ingredients are estimated with what was added to the pot. Feel free to add more of something if you feel the need for it.
The pot I made contained several servings, enough for leftovers for the week or leftovers to be frozen.
I must say the soup was amazing the next day after all of the flavors settled.
The ingredients are drawn up from memory, and the ingredients are estimated with what was added to the pot. Feel free to add more of something if you feel the need for it.
The pot I made contained several servings, enough for leftovers for the week or leftovers to be frozen.
I must say the soup was amazing the next day after all of the flavors settled.
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Ingredients1 Butternut Squash (Puréed)
1 Cup of Carrots (Puréed) ¼ Cup of Yellow Onions (Chopped) 8-10 Cups of water 2 TBS of Ginger (Chopped) 1 TBSP Cinnamon 1 TBS Ground Pepper 1 TBSP Cumin 1 TSP Coriander 1 TSP Paprika ½ TSP Chilli Powder ½ TSP Dill ¼ TSP Salt ½ TSP Dill ¼ TSP Basil ¼ TSP Parsley Pinch of Crushed Red Pepper Pinch of Powdered Cayenne Pepper |
Directions
Heat saucepan – once pan is heated, use olive oil to lightly oil the pan. When oil is ready, add the chopped onions, and sauté for about 2-3 minutes.
When the onions are ready, add the water to the pot and bring to boiling.
Reduce heat add your spices to the broth, and cover.
(At this time you can pure your Squash and Carrots, and cut up the Ginger.)
Add the Squash, Carrots, and Ginger to the pot. Stir, and bring to a boil.
You can add more spices as needed. This soup should take about 20 minutes to cook.
When the onions are ready, add the water to the pot and bring to boiling.
Reduce heat add your spices to the broth, and cover.
(At this time you can pure your Squash and Carrots, and cut up the Ginger.)
Add the Squash, Carrots, and Ginger to the pot. Stir, and bring to a boil.
You can add more spices as needed. This soup should take about 20 minutes to cook.
Toppings
In my bowl of soup I added,
Scallions
1 Slice of Jarlesberg Swiss cheese
Kalamata Olives
(These ingredients gave the soup an extra flare of flavor, and it was DEEE-LICIOUS!)
Scallions
1 Slice of Jarlesberg Swiss cheese
Kalamata Olives
(These ingredients gave the soup an extra flare of flavor, and it was DEEE-LICIOUS!)