Butternut Squash Soup

I love making this but tonight I changed it up a little and it came out fantastic! I'll share the love!

Whole butternut squash
Olive Oil
Sea Salt
4 cups chicken stock
Apple, cored, peeled and diced
Ground Ginger
Ground cardamon
Seasoned Breadcrumbs
Lemon
1/2 & 1/2
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Peel and dice butternut squash. Heat a large stockpot and add some olive oil. You want it hot but not smoking. Add the butternut squash to the pot. Sprinkle with salt (this breaks down the squash). Stir every couple of minutes. You're looking for a deep golden brown color (caramelizing). Once it is browned on all sides and starts getting mushy (10 minutes or so), throw in the diced apples and pour in the chicken stock. Stir while scraping up the brown bits stuck to the bottom of the pot. Let boil for five minutes. Add 1/8 tsp ground cardamon, 2 tsp of ground ginger (I would have also used a tsp of fresh grated ginger if I had any in the house), a small handful of seasoned breadcrumbs and the zest and juice of 1/4 of a lemon. Using an immersion blender, puree the soup while it is still cooking until smooth. Turn off the heat and stir in one cup of 1/2 and 1/2 (would have used heavy whipping cream if I had it). Serve and enjoy!!!!!!!

Message edited 10/20/2012 9:07:25 PM.

Re: Butternut Squash Soup

Sounds yummy. Do you put the apple in with the squash or add it later on?

Re: Butternut Squash Soup

i do it after I add the stock...the five minutes of boiling gets it soft enough.

ETS: I added it to the recipe since I inadvertently omitted it the first time!

Message edited 10/20/2012 9:08:10 PM.