The rain has graced us for nearly a week and it has kept me indoors – happily kept me indoors. I confess to being a content homebody so when the rain pays us a visit for 6 days straight, you won’t find me complaining. What usually accompanies rain like this is white, capped, local mountains. NOT! The rain washed the snow away. Which made my kids super sad. We have been planning a snowy getaway. Regardless, I started preparing our road trip lunch(in the hopes that the weather man was wrong). Made a huge batch of David Lebovitz’s Crack Cookies(with the addition of some mint chocolate chips), sloppy joes, and this yummy (if I may say so myself) butternut squash soup.
I had a butternut squash laying around and it was originally meant for a butternut squash gratin. Yet, never get around to it. I love butternut squash soup, but have never made it. I eat it all the time at a great little restaurant in our neighborhood, Fresh Corn Grill. I used the recipe at Elaine’s(Italian Dish) blog as my inspiration. This is one delicious soup and I am putting it at the top of my Top 10 for 2010.
raining today, therefore snow is expected this weekend. the kids are pumped for a weekend of snow ball fights, sledding, + tubing!
“Come join SoupaPalooza at TidyMom and Dine and Dish sponsored by KitchenAid,Red Star Yeast and Le Creuset”
Butternut Squash Soup
Ingredients
3 Tbls. butter
2 Tbls. olive oil
3/4 cup chopped onion
1/2 cup chopped leeks, white part only, cleaned
2 cloves garlic, minced
1 tsp. fresh sage, chopped
2-2 1/2 lbs. butternut squash, peeled, seeded + cubed
2 small red potatoes, peeled + cubed
1/8 cup sherry
4 cups vegetable stock
pinch of cayenne pepper
salt + pepper
fresh croutons
Instructions
• heat butter and olive oil in a heavy pot over medium heat.
• add onions and leeks and saute until soft. add garlic and sage and saute one minute.
• add squash cubes and potatoes and saute for 5 minutes.
• add sherry, broth, cayenne pepper. cover and simmer for 25 minutes.
• meanwhile, make the croutons. cube some left over french bread. add a little olive oil to a large skillet and saute
cubes about 10 minutes. add a little sea salt and set aside.
• puree soup in a blender and return to a heavy duty pot. add some salt and pepper to taste and warm slightly.
• serve with croutons.
The Urban Baker / SusanSalzman.com
My Top 10 Favorite Posts for 2010
Pomme Dauphinois
Lemon Ricotta Pancakes
Cake in a Jar
Perfect Caramel
Olive Oil Citrus Cake
Chopped Cabbage Salad
Vanilla Crumb Cranberry Cake
Biscotti for the bloggers bake sale (+ met amazingly wonderful friends)
Caramel Bread Pudding
Asparagus and Tomato Bacon Stew
Sounds like a fresh, healthy & delicious soup for the holidays & for anytime at all! Glad to hear you are making the most of your time spent at home 🙂 xo
I see why it is in the top 10! Great soup recipe!
Yum, I so don’t do cream soups so this is perfect for me.
I LOVE butternut squash soup. This looks so velvety and good. Wow.
Love you photos and that old copper pot is gorgeous. Butternut squash is one of my favorite fall/winter vegetables.
Very soul warming soup. Have a great new year!
I love top tens! And you know what? In mine, I also put a recipe of lemon ricotta pancakes!
I found you through Soupapalozza and love your soup! I have always roasted the butternut squash first with apples and onions but that is so time consuming. I pinned it and cant wait to give it a try!
Hi Susie, so nice to meet you. Our friends have a restaurant and I LOVE their butternut squash soup. I wanted to try and recreate it and this is the closest I have come. Please me know how it turns out. Have a great day! ss