Friday, October 8, 2010

FALLing in Love: Part 1

Butternut Squash Soup
This weekend I'll be sticking to a "FALLing in Love" theme.  It's my baby's first FALL and holiday season and I don't want him to miss a thing.  Tomorrow is also Daddy's birthday, so we'll be thinking of how much we love him.  We'll be spending time with cousins and we'll be visiting our first pumpkin patch!
Watch for some beautiful, heart and tummy warming dishes too, like Heidi's Butternut Squash Soup.  This one makes it to the dinner table every holiday season!  My sister-in-law first enjoyed Butternut Squash Soup when having lunch at the Rutherford Grille near Napa.  She "fell in love" with it and began working on a recipe of her own.  It's a perfect comfort food, especially when paired with a glass of chardonnay!

Prep Time: 20 minutes / Cook Time: 40 minutes / Servings:  4

  • 1 medium butternut squash
  • 1/2 medium yellow onion, chopped
  • 5 tbsp. extra virgin olive oil
  • 1 clove garlic, crushed
  • 1 1/2 cups chicken broth
  • 2 tbsp. pure maple syrup
  • 1/2 tsp. fresh ground nutmeg
  • 1/2 tsp. cumin
  • 1/4 tsp. hot sauce (optional)
  • salt and pepper to taste
  1. Split butternut squash lengthwise and remove seeds.  Place in a shallow baking dish face down in 1/2 inch of water.  Bake at 375 degrees for 30-40 minutes, until soft when pierced.
  2. Saute onions in 2 tbsp. olive oil over medium heat until onions are translucent and soft, about 10 minutes.  Add crushed garlic and saute for approximately 1 minute before removing from heat.
  3. After the squash has cooled slightly, scoop out with a spoon and place in a food processor or blender.
  4. Add cooked onion and garlic, the additional 3 tbsp. olive oil and half the chicken broth.  Blend until smooth.
  5. Add remaining chicken broth, syrup, spices and blend again until smooth.  Serve immediately.

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