Butternut Squash Soup
From the Kitchen of Brother Allen
Serves: 8 or more (it’s worth making a lot for leftovers!)
- 3 large butternut squash, peeled and sliced into ½ inch or smaller cubes
- 2 large sweet onions, diced
- 2 red bell peppers, diced
- 6-8 stalks celery, diced
- 2 carrots, diced
- 2 apples, skinned and diced
- 6 cloves garlic, diced
- 3-4 quarts chicken broth
- 1-1.5 sticks of butter
- olive oil
- salt and pepper to taste
- seasonings? (some people like to add curry, nutmeg, cinnamon, etc., so feel free to do so—I prefer just using salt and pepper, so that the flavors of the vegetables and squash really sing)
- Melt ½ stick of butter and an equal amount of olive oil in large soup pot or cast iron oven (at least 6+ quarts).
- Put mirepoix (carrots, celery, onions) and bell peppers in the pot and sauté for 10-15 minutes on medium. Make sure the peppers and onions don’t caramelize! The onions should be opaque.
- Add a pinch of Kosher salt or two and pepper to taste.
- Add apples, garlic, and other ½ stick of butter. Sauté for 5 minutes.
- Time for the squash—throw in the cubes of squash, and immediately after, add enough broth to cover all the ingredients.
- Bring broth to boil, then turn heat to low (3 or 4 out of 10) and simmer until squash is soft and starting to fall apart—usually an hour or so.
- Take soup off the heat and allow to cool. Once it is cool enough so that it won’t burn your skin, use an immersion blender and blend until the soup is completely smooth and integrated.
- Serve and enjoy!
- Note: The soup actually tends to taste better after a day or two, so if you can, make it ahead of time if you’re having guests over. Also, a cool twist on this is to add a dollop of some crème fresh or sour cream in the middle of the bowl, and then either diced green apples, or chopped bacon, depending on whether you want sweet and tart, or savory flavors. This adds a little crunch, and makes for a really beautiful presentation.
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