Squash Soup Recipe
Sometimes the best recipes come from mistakes. Science, of course, has always known that accidents and mishaps can lead to monumental discoveries. Cooking, in a sense, is a type of science, and slight mishaps can lead to the discovery of fantastic dishes.
Therefore, if you think you have muddled up a recipe or a certain dish hasn’t turned out quite the way you envisioned, take a moment to examine what you have made and how you could possibly “save” it before tossing it aside with disgust. (This is a great skill to master not only in the kitchen but also in your everyday life.)
Take, for instance, this pureed squash soup. Now, when I first made this recipe, it was not pureed. I had just been remarking to myself how all of the ingredients–the chopped thyme, onion, winter squash and so on–looked so colorful and delicious together when I realized that their appearance could be less than appealing after cooked in chicken stock.
What you’ll need…
4 Tablespoons butter
3 cloves garlic, chopped
1 medium onion, chopped
1 Tablespoon chopped thyme
1 russet potato, peeled and cut into 1-inch cubes
(2) 14.5-ounce cans low-sodium chicken stock
(2) 12-ounce packages frozen winter squash, thawed
1 cup heavy cream
1/2 teaspoon nutmeg
1. Melt 4 Tablespoons butter in a large pot over medium heat. Add garlic, onion, and thyme and cook until onion is translucent, 3-4 minutes.
2. Add potato and chicken stock and bring to a simmer. Continue simmering until potato is cooked through.
3. Add winter squash and cook until heated through.
4. Transfer soup in batches to a blender and puree until smooth. Add back to the pot and bring to a simmer to heat through. Add heavy cream and nutmeg and season with salt to taste.
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