Baked Butternut Squash Soup

[Guest guest]

I have to say I am not a good one for a printed recipe,

but I will do my best to share as you follow my steps around the kitchen!

I find that I have a better outcome if I begin to trust myself and add or delete

where I think it will work the best.

Barb

Mesa, AZ

 

Baked Butternut Squash Soup

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[A little secret: other orange winter squash work well too!]

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squash

onion

garlic

celery

oil

water

veggie broth

curry powder

buttermilk

an option: yogurt

salt

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1 meduim size Butternut squash

[Really if it is a bit bigger or smaller it will not make or break this soup.]

cut in half lengthwise and bake @350, cut side down, or wrap in foil until

cooked

When cool, peel, cut into pieces.

Put into blender or food processor.

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1/4 small onion, or more if you *love onion

chop fine

1 small clove of garlic *ditto on the garlic

chop fine

one stalk of celery

chop fine

In a sturdy large saucepan...saute' onion,garlic, celery

....in 1 Tablespoon veg or olive oil.

[added more onion and ? add more oil.]

add 1/4 cup of water after this has started to sizzle.

Cover turn to low, and let cook until soft.

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Add all this and three cups of veggie broth to the squash.

Zip it around until it is not quite smooth,

if you want it smooth, zip longer!

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If the squash and onion, celery and garlic, are filling the container

and you can't get the 3 cups of broth in...add part of it after zipping,

when you pour it all into the saucepan for heating.

[or put part of all in, by doing several batches of zipping]

Add 1/4 teaspoon curry powder...more if you *love it

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Allow this to simmer, in the saucepan to blend all the flavors.

At this point you may have need of more broth,

be brave and add some if you have " heavy gravy, "

rather than a " soup " consistancy!

Final glory:

one cup of buttermilk, add this after the soup is heated,

but do not boil after the buttermilk is added,

or the mixture may separate.

[After cooking soups/stews, sometimes it is even better

to let it rest for awhile to give expansion to the flavors.

Make it in the morning, serve at lunch or dinner.]

 

Note: salt to taste or allow others to add salt as it is served.

 

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If you have an aversion to buttermilk, you are welcome to try adding yogurt,

well why not? Even blob a bit on top when serving

and use a bit of the celery top for garnish!

 

We had this soup with those addicting soy crisp, round crackers!