Here's the childhood soup recipe we all knew growing up. With just a fragrance of this awesome tasty soup, you're like sent back to your childhood days every winter. This warm butternut squash soup is an immensely delightful soup suitable for the winter season; it's specially spiced up with some of the most delicious spices you can ever imagine. Follow this unique recipe and it'll certainly be a hit to anyone!
Ingredients:
three pounds of butternut squash, halved and pitted, 1 medium chopped onion, two large russet potatoes, peeled and sliced into quarters, two cloves garlic, sliced, two cans of chicken broth (49.5 oz), 1 leek, sliced, 1 cup half and half, 1/2 cup of sour cream (optional), 1/2 cup sherry wine, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon cayenne pepper, Salt and pepper,
Instructions:
Pre-heat the oven to 375 F. Set up your baking dish and then pour some water inside.
Set the butternut squash in halves with the sliced side face down on the baking dish. Bake squash for roughly 40 minutes or more, until finally it's tender and you could simply stab its flesh with a fork. Carefully get from oven and then let it cool for about ten minutes, and then peel off squash. Put aside.
In a big heavy pot place into medium heat, stir in to melt the butter, and then fry the garlic, onion, and also leek for around 2-4 minutes or right up until spices transform its shade somewhat. Pour the chicken broth and toss in your potatoes, simmer for roughly 20 minutes or right until potatoes become supple and juicy. Stir in the baked butternut squash, properly crush it along with the potatoes till both are just chunks.
Pour your soup into the blender and process for about five minutes until finally each of the ingredients are crushed up. Transport back into the pot.
Position saucepan over medium, and then heat again and season with nutmeg, ginger, allspice, and cayenne pepper. In addition sprinkle some salt and pepper and add in sherry wine and half and half cream.
Mix persistently. Heat up but do not boil.
Scoop into individual bowls and then serve with your sour cream.
Serve hot and relish!
Ingredients:
three pounds of butternut squash, halved and pitted, 1 medium chopped onion, two large russet potatoes, peeled and sliced into quarters, two cloves garlic, sliced, two cans of chicken broth (49.5 oz), 1 leek, sliced, 1 cup half and half, 1/2 cup of sour cream (optional), 1/2 cup sherry wine, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon cayenne pepper, Salt and pepper,
Instructions:
Pre-heat the oven to 375 F. Set up your baking dish and then pour some water inside.
Set the butternut squash in halves with the sliced side face down on the baking dish. Bake squash for roughly 40 minutes or more, until finally it's tender and you could simply stab its flesh with a fork. Carefully get from oven and then let it cool for about ten minutes, and then peel off squash. Put aside.
In a big heavy pot place into medium heat, stir in to melt the butter, and then fry the garlic, onion, and also leek for around 2-4 minutes or right up until spices transform its shade somewhat. Pour the chicken broth and toss in your potatoes, simmer for roughly 20 minutes or right until potatoes become supple and juicy. Stir in the baked butternut squash, properly crush it along with the potatoes till both are just chunks.
Pour your soup into the blender and process for about five minutes until finally each of the ingredients are crushed up. Transport back into the pot.
Position saucepan over medium, and then heat again and season with nutmeg, ginger, allspice, and cayenne pepper. In addition sprinkle some salt and pepper and add in sherry wine and half and half cream.
Mix persistently. Heat up but do not boil.
Scoop into individual bowls and then serve with your sour cream.
Serve hot and relish!
About the Author:
The author is a loving Mom who loves making different types of winter soups for her family. Click this article and feel the warmth of spiced butternut squash soup. Or check out this site for more ideal recipes for winter.
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