A lot of my family members cannot have dairy (which is one reason they make this recipe over others - it does not have any heavy cream in it!), so instead of using butter they only use olive oil. They do not put sage in their soup, so I put that as optional. They also do not make the crostini that is included in Giada's recipe so I left that out. My mom added a few more carrots the last time she made this and I think it tasted the best out of all the batches of hers that I've had!
This soup is delicious by itself, but I also love to dip grilled cheese in it if I'm having it for lunch. Yum!
Butternut Squash Soup
Recipe Courtesy Giada
De Laurentiis
2 Tablespoons butter, at room temperature
2 Tablespoons extra-virgin olive oil
1 medium onion, chopped
1 medium carrot, peeled and chopped into ½-inch pieces
3 cloves garlic, minced
3½ pounds butternut squash, peeled, seeded, and cut into ¾-inch
pieces (about 7 to 8 cups)
6 cups low-sodium chicken stock
¼ cup chopped fresh sage leaves (optional)
Kosher salt and freshly ground black pepper
In an 8-quart stockpot, add the butter and oil and melt
together over medium-high heat. Add the onion and carrot and cook, stirring
occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and
cook until aromatic, about 30 seconds. Add the squash and the chicken stock.
Bring the mixture to a boil and add the sage. Continue to boil until the
vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion
blender, blend the mixture until smooth and thick. Season with salt and pepper,
to taste. Keep the soup warm over low heat. To serve, ladle the soup into bowls.
Note: The cooked vegetable
mixture can also be pureed (after cooling for about 5 minutes) by ladling, in
batches, into a food processor or blender and blended until smooth.
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