Sunday, November 6, 2011

Spiced Butternut Squash Soup

Spiced Butternut Squash Soup
In a pressure cooker bowl, or a sauce pan will do:

2  oil
2 lbs. cubed butternut squash
1 medium onion, chopped
Sauté butternut squash and onion until butternut squash is golden, about 8 minutes.

2  butter
2 T sugar
1 tsp minced garlic, fresh or dry

Saute another 6-8 minutes.

1½ tsp cinnamon
1 tsp ginger
½ tsp ground cloves
dash of cardamom (this is optional, I am a cardamom lover)

 Add 3 cups chicken broth and simmer for 10 minutes.
If you are using a pressure cooker, place lid on and set timer for 5 minutes.  This is the most flavorful way to make it. A pan on the stove works in a pinch.

Puree in a food processor, or using an immersion blender (or a blender with the lid hole removed so it doesn't explode lol). 

Add 1 C Cream.  This is optional..we like it with and without the cream.  You can always add cream on a per bowl basis. 

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