This year for Christmas, I asked for an Immersion Blender! Ask and ye shall receive, so I was really excited to make my first soup of the New Year: Butternut Squash.
Who doesn't like butternut squash soup? It's seasonal, warms you to your toes, and is just so colourful.
Plus it's really easy to make, so here goes!
Butternut Squash Soup: (serves 4-6)
- 2 tbsp olive oil
- 1 medium onion, thinly sliced
- 4 cloves garlic, chopped
- 1 small red chile, seeded and choped
- 2 tsp rosemary
- 3/4 cup apple cider (or juice)
- 2 1/2 lb butternut squash, peeled, seeded and cut into 1" cubes
- 2 vegetable bouillon cube
- 4 1/2 cups boiling water
- 1/2 cup cream
- 2 tbsp butter
- 1 apple, peeled and diced
- 1/3 cup shredded cheddar
1) In large pot over medium-high heat, cook onion, garlic, chile and rosemary in your olive oil, stirring often until browned (about 6 minutes)
2) Add apple cider, cook until thick, about 3 minutes.
3) Add squash and saute with other vegetables to mix flavors. Crumble in your bouillon cubes.
4) Pour boiling water over vegetables and mix well. stirring in the seasoning and bouillon. Bring to boil, then reduce heat to medium-low and cover until tender (about 40 minutes).
5) When your veggies are soft enough, purée soup in batches in a blender. OR if you're lucky enough to have an immersion blender, use that! Once puréed, return to pot and stir in the cream. Season with salt and pepper to taste, then cover and keep warm while you prep your garnish.
6) For the garnish, peel, core and slice your apple into small chunks. Melt butter in small frying pan over medium-high heat, then add the apples and cook, stirring, until tender and browned at edges. Season lightly with salt and pepper.
You're ready to eat! Ladle out the soup, and direct your fellow diners to add the cooked apple chunks to the soup, and sprinkle the top of the soup with your freshly shredded cheddar (chives are a nice touch too!)