CREAMY BUTTERNUT SQUASH SOUP… With a little kick!

Cooking with fresh ingredients leaves a clean, refreshing taste on your palate. And cooking with various herbs & spices leaves your taste buds dancing with layers of flavor. To find the perfect butternut squash, I turned to Floyd Petrole, local Clinton Township green & organic gardener. He gave me the best and freshest organic butternut squash for our soup, as well as all of the other fresh vegetables I needed for this recipe.

Preheat oven to 350°

Preparing the Squash…

Line a cookie sheet with parchment paper and sprinkle with cinnamon.

1 Large Butternut Squash cut in half. Clean out the seeds and place the inside squash face down on the parchment paper.

Bake for 1 hour, or until the squash is completely cooked, (soft to the touch).

Let the squash cool down to room temperature and then peel the skin off.

Puree the squash in a Cuisinart food processor until smooth.

In a Stockpot While the Squash is Baking…

2 – Tablespoons of Olive Oil

1 – Onion Chopped

3 – Cloves of Garlic, Chopped

Cook the onion and garlic in the oil until cooked, translucent looking.

Then Add…

2 – Potatoes, Peeled & Chopped

1 – Mackintosh Apple, Peeled & Chopped

2 – Tablespoons of Chopped Jalapeño Pepper

2 – Tablespoons of Butter

Mix in with the onion & garlic.

Then Add…

3 – Cups of Vegetable Broth

Simmer for about 12 minutes (until potatoes are cooked). Mash the potatoes with a hand-masher in the pot. For a smoother soup, mash until mixture is lump free.

Then Add…

Pureed Butternut Squash

2 – Cups of Vegetable Broth
1 – Cup of Milk

1 – Teaspoon Salt

1 – Teaspoon of Cinnamon

3/4 – Teaspoon Red Pepper

1/2 – Teaspoon of Curry Powder

1/2 – Teaspoon of Chili Powder

1/2 – Teaspoon of Ground Cumin

1/4 – Chopped Fresh Cilantro

Bring soup to a boil and serve in your favorite soup tureen.

Garnish with a dollop of sour cream or sprinkle with nutmeg or ginger.

Enjoy!

Lulu B’s Kitchen

© 2011 - Creamy Butternut Squash Soup