Butternut Squash – Source: Wikipedia
Butternut Squash
I belong to a wonderful group of food bloggers on Facebook called Foodify, and I am one of the proud admins. Occasionally, we feature an event, challenging our members with a recipe contest. The most recent event is called: The Fall Soup Challenge. The recipe must include a seasonal veggie, and/or legumes, and must not exceed 6 ingredients, excluding salt & pepper. I picked butternut squash, because the color reflects the wonderful hues associated with the fall season, and l love the rich flavors. I wanted to add onions, but I would have had to use oil, and that would have put me over the limit. Here is a recipe that I created in my kitchen, and I am happy to share it with all of you. As the members post their recipes on our Facebook Event Page, I will be sharing their blog links on here. Please check back, as I will be updating from time to time, to include every participant.
Serves: 3-4 Level of difficulty: Easy – medium
Ingredients:
- 4 cups butternut squash, cubed
- 3.5 cups water *
- 1 sage leaf, + more for garnish
- Nutmeg, 10-12 grates + more for garnish
- Salt & pepper
- 1/4 cup heavy cream, optional
Preparation:
1) Place the butternut squash and water in a medium-sized pot. Over medium-high heat, bring to a boil, cook for 5 minutes or until tender.2) With a large slotted spoon, pick the butternut squash (leaving the water in the pot) and put in a food processor. Pulse it until it’s pureed.
3) (if you were sautéing onions, this would be the time to do it, in a small frying pan) Place the butternut squash purée back in the pot, add 1 sage leaf, nutmeg, salt & pepper and simmer for at least 15 minutes, stirring occasionally.
4) Slowly add the cream, stir, and cook for an additional 5 minutes. Garnish with sage leaves, and nutmeg. Serve in a soup bowl.
This was a lovely side to a Turkey, Brie and Green Apple Sandwich that I also prepared that evening.
* You can substitute the water with a low sodium chicken or vegetable broth for added richness.
Foodify Fall Food Challenge Participants:Roasted Carrot Saffron Soup From Kicking back the Pebbles
Vegetarian Coconut Pumpkin Curry Soup by Kouzounas Kitchen
Thai Flavored Lentil and Squash Soup by Crackle and Temper
Beet Soup with Veggie Chips by Art and Kitchen
I hope you will attempt to make these delicious fall soups, and share your experience with us. Happy Cooking From My Kitchen to Yours!
Gina ~ Foodiewinelover
Mmmm…one of my favorite things to make soup with! Delicious…
Thank you Angela! So simple and delicious!
Gina!! One of the first to post and such a delightful recipe! Yu-uM!! 🙂
Thank you Athina mou! It’s healthy too…..<3
Wow !!! It’s simple and delectable. I would love to try your recipe Gigi. Awesome!
Thank you my dear Nidhi! You are a sweetheart <3
Pingback: Roasted Carrot Saffron Soup | Kicking Back the Pebbles
Lovely Soup Gina, and I’m working on mine now. 🙂
Thank you can’t wait Koukla…so I can link it to my blog! <3
Yes it’s up and running now! I will link you all up tonight. I’m sick at home with a sore throat 🙁
Ok, no worries, please feel better. I will link yours tomorrow. Hubby has a sore throat too 🙁
Awww I hope he gets better. As Pany saids, use honey and more honey lol! (To ease the sore throat.)
Yes, I love honey….resting today, but need to catch up, and get things done. XO
Good you need to rest. Have fun in CR! 🙂
I still need rest…..<3
Me too! I woke up congested today, and I can’t see my nephew again. (It’s been 22 days since I have seen baby Kase.) I hope you get better.
Oh no!!! Get well soon. Xxxxx
Thanks koukla!
Pingback: Foodify Fall Soup Challenge | Kouzounas Kitchen
Pingback: Beet Soup with Veggie Chips | artandkitchen
Pingback: Roasted Carrot Saffron Soup - Kicking Back the Pebbles