Butternut Me Up
Posted on January 12, 2012
Santa was kind enough to leave me a shiny new food processor under the tree. I had been feeling left out of the cool kids club for a while now. You know, that club that includes all of those exclusive recipes that require the high and mighty processor of food. Long gone are the days when I have to wonder if my Magic Bullet can handle the pureeing action required for a particular recipe. I wanted to start off the new year with a simple, but delicious soup. I pulled my shiny new kitchen gadget out of its styrofoam home, and got to work.
I saw these two guys hanging on my kitchen counter, and thought they would be perfect to join me in my first attempt at making butternut squash soup. Now, just because I have the fancy new tools, doesn’t mean I know how to use them. This was a very simple recipe, that you could easily amp up to your desires. I was just throwing stuff into the fast-spinning blades hoping what resulted was edible. Have a little faith in me?
First, peel and scoop them out. Then cut and roast. I preheated the oven to 345 degrees and coated the uniformly sized pieces in olive oil. Sprinkled with a healthy pinch of salt and pepper. Roast for 35-45 minutes.
Don’t forget to set aside the seeds for Grandma’s garden.
I scooped everything into the bowl of the processor. I streamed in about three cups of vegetarian stock, 1/4 cup soy milk, and 1 teaspoon of cinammon and nutmeg. Later in the week I made another batch with some ginger. Go wild! This soup was vegan, but I’m sure a good serving of cream would be delectable.
Serve alongside some homemade cornbread, or solo. Give it a shot! Even if the soup doesn’t turn out as planned, at least you’ll have some tasty gourmet baby food. Welcome to the cool club. Happy processing.