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Butternut Squash Soup

Butternut Squash Soup

 

Butternut Squash SoupI affectionately call my husband the fridge police and he doesn’t mind.  He’ll come into the kitchen, usually when I’m getting dinner started, and go through the contents of the fridge.

“What about this?” he’ll say, or “do you think this is going off?” and “how long has this been here?”  All of which require me to stop what I’m doing and investigate his findings.  Sometimes I’m ok with it and other times…  It’s not that I mind, it’s the timing and sometimes the questions interrupt my train of thought or I lose the spot where I am in a recipe.  Before our daughter headed out west, she bought a ton of food for her meal prep (she didn’t eat her meals with us as her work schedule didn’t allow).  We’ve slowly gotten through the excess with the exception of apples and oranges; the apples are starting to show wrinkles.  I could make applesauce, apple crisp or an apple pie but I wasn’t feeling inspired until I decided to make soup.  I was at our local market on the weekend and picked up ginger and butternut squash from Elmridge Farm.  The only place I found ginger as fresh as this was when we lived in Asia. I was delighted to see this and knew it had to go into the butternut squash soup.

Ginger and I haven’t always been the best of friends even though I know it’s good for me.  However, when it’s young my palate allows me to savor it without the biting, peppery, pungent taste.  Cooking it also allows the flavors to mellow.   Ginger is a herb that is used as a spice and for its medicinal qualities. It helps to bring back your appetite, settles an upset stomach, aids in digestion, helps arthritis, morning sickness and motion sickness.  For more health information on ginger, click here.

Serves 4 to 6
1 butternut squash, peeled, seeds removed and chopped into similar-sized chunks
4 leeks, cleaned and sliced (white parts only)
2 cloves garlic, chopped
1 to 2 tablespoons fresh ginger, chopped
2 apples, peeled and chopped
2 cups chicken or vegetable broth
2 cups water
olive oil
chopped parsley for topping

butternut squash soup ingredientsIn a large pot over medium heat add a splash of olive oil and the leeks. Allow leeks to cook until very soft (about 15 minutes) but keep an eye on them as you don’t want them to brown. Reduce the heat if the leeks do start to brown and more olive oil if it becomes too dry. Add garlic and ginger and allow these to release their aromas before adding the butternut squash and apples. Stir the squash and apples and add chicken stock and 1 cup of water. You may need to add another cup of water depending on how thin you like your soup. Bring to a boil then reduce heat to a simmer and cook, covered, until squash is soft, about 25 to 30 minutes. Remove from heat and purée the soup until smooth. Spoon into bowls, drizzle your favorite oil on top and garnish with chopped parsley.

The Culinary Chase’s Note: A hearty soup that’s perfect for this time of year when the temperatures begin to dip and the days become shorter.  Young ginger, like the one in the above photo, has a very mild taste compared to the ones you see in the grocery store with a thick skin.  If you can’t find young ginger, you might want to scale back the amount indicated if you’re not a big fan of it.  Enjoy!

Butternut Squash Soup

51

15 minutes

30 minutes

4 to 6

Allowing the leeks to become completely soft without browning will enhance the flavor of the soup and you’ll find a hint of it with each mouthful you take.

Ingredients

  • 1 butternut squash, peeled, seeds removed and chopped into similar-sized chunks
  • 4 leeks, cleaned and sliced (white parts only)
  • 2 cloves garlic, chopped
  • 1 to 2 tablespoons fresh ginger, chopped
  • 2 apples, peeled and chopped
  • 2 cups chicken or vegetable broth
  • 2 cups water
  • olive oil
  • chopped parsley for topping

Instructions

  1. In a large pot over medium heat add a splash of olive oil and the leeks. Allow leeks to cook until very soft (about 15 minutes) but keep an eye on them as you don’t want them to brown. Reduce the heat if the leeks do start to brown and more olive oil if it becomes too dry.
  2. Add garlic and ginger and allow these to release their aromas before adding the butternut squash and apples.
  3. Stir the squash to combine and add chicken stock and 1 cup of water. You may need to add another cup of water depending on how thin you like your soup.
  4. Bring to a boil then reduce heat to a simmer and cook, covered, until squash is soft, about 25 to 30 minutes. Remove from heat and purée the soup until smooth.
  5. Spoon into bowls, drizzle your favorite oil on top and garnish with chopped parsley.

The Culinary Chase’s Note: This hearty soup is perfect for this time of year when the temperatures begin to dip and the days become shorter. Young ginger, like the one in the above photo, has a very mild taste compared to the ones you see in the grocery store with a thick skin. If you can’t find young ginger, you might want to scale back the amount indicated if you’re not a big fan of it. Enjoy!

http://theculinarychase.com/2014/11/butternut-squash-soup/

The post Butternut Squash Soup appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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