You Crafty Bitch
Squash Soup Like a Pro
WTF is this?
So since we are going to be looking at this kind of stuff for the next few months, the kid (clearly she's enthusiastic about her homeland weather patterns) and I are, for the most part, house bound. Now, I didn't learn much from my 8 years of food service but I did learn how to make awesome butternut squash soup. You know how I said I sometimes dabble in cooking? This is probably one of the only times. So here we go:
Awesome Butternut Squash Soup by Youcraftybicth:
For the soup itself you will need -
2 medium size butternut squashes
¼ cup butter
1 red apple (doesn't really matter which kind, I've used Gala and Fuji)
2 Tablespoons butter
2 Tablespoons vegetable oil
4 cups chicken stock
½ cup brown sugar
2 Tablespoons cinnamon
1 Tablespoon Nutmeg
1 teaspoon allspice
You need a blender for this recipe!
For the roasted pecan topping you will need -
1 Cup pecans
2 Tablespoons butter
¼ cup brown sugar
1 Tablespoon cinnamon
1 teaspoon nutmeg
Directions for soup:
Preheat oven to 400 degrees
Cut both butternut squashes in half lengthwise (use a paring knife or get your husband to do it) and scoop all the seeds and gunk out of each squash. Stab each squash in different places with a fork about 5 or 6 times.
Mix brown sugar with cinnamon and nutmeg. Cut butter in to four equal parts. Take each part and smear it in to each squash flesh (I use my hands for that shit). Then press brown sugar mixture in to each squash equally. Put each prepared squash on to foil covered baking sheet and bake for 1 hour, or until you can easily stab a fork through the flesh of the biggest squash.
Next, peel and core your apple. Use the 2 tablespoons of butter to push in to the flesh of the apple. Dash With cinnamon. Place on small covered baking sheet and bake for 30 minutes or until you can easily stab a fork through the baked apple.
Cut your onion, and caramelize in pan with vegetable oil. Set aside.
In large pot, add chicken stock, allspice and caramelized onions. Bring up ingredients to a slow boil while adding your apple. As squash are done, scoop out the squash flesh and put in to pot as well. Bring all ingredients to a boil. Once boiling, take off heat. Use ladle to scoop ingredients in to blender. Blend on high until you get a nice smooth consistency. I normally like to put in in a Tupperware and cool it in the fridge for later use but you can serve it right then if you want to.
Now for the topping. Keep your oven at 400 degrees. Melt butter in a medium bowl. Stir in brown sugar, cinnamon and nutmeg. Fold pecans in to mixture. Place mixture on foil wrapped baking sheet and bake for 15 minutes. I normally have these baking while I puree the soup. Let pecans cool for a couple minutes after taking them out of the oven to let the sugar mixture harden.
You will end up with something like this.