boxofcode
butternut squash soup
This turned out nicely, with a pepper-centric mix of flavors. Butternut squash, similar to sweet potato, is rather bland, but sponges up anything you care to pair it with. I removed the seeds, peeled the rest, and steamed one-inch chunks until mushy (about 15 minutes hard steam). I then pureed the squash with one large spoonful of butter, one generous dash of equal parts kosher salt and black pepper, and a pinch of paprika. Add half a cup of heavy cream and pulse once more. Return the creamy mixture to a stockpot, add about two cups of chicken broth and one bay leaf. Take to a boil once, and immediately lower the heat to a low simmer for about 15 minutes while the flavor soaks into the silky squash. Salt to taste. The texture is comparable to a creamy tomato basil soup. Serve with something you can dip into the bowl (in our case: panini'ed maple turkey, longhorn cheddar, and raspberry wasabi mustard on ultra-thin whole grain). Avoid brown sugar and cinnamon unless you want to overwhelm your palette with yam-like sweetness.
butternut squash soup
This turned out nicely, with a pepper-centric mix of flavors. Butternut squash, similar to sweet potato, is rather bland, but sponges up anything you care to pair it with. I removed the seeds, peeled the rest, and steamed one-inch chunks until mushy (about 15 minutes hard steam). I then pureed the squash with one large spoonful of butter, one generous dash of equal parts kosher salt and black pepper, and a pinch of paprika. Add half a cup of heavy cream and pulse once more. Return the creamy mixture to a stockpot, add about two cups of chicken broth and one bay leaf. Take to a boil once, and immediately lower the heat to a low simmer for about 15 minutes while the flavor soaks into the silky squash. Salt to taste. The texture is comparable to a creamy tomato basil soup. Serve with something you can dip into the bowl (in our case: panini'ed maple turkey, longhorn cheddar, and raspberry wasabi mustard on ultra-thin whole grain). Avoid brown sugar and cinnamon unless you want to overwhelm your palette with yam-like sweetness.