Plated + Served: Souper Stars
Soups remind me of actors.
Some are hot (Jon Hamm) and others cold (January Jones). Some are thin (Kiera Knightly) and some are more full bodied (James Gandolfini). Some are spicy (Sofía Vergara) and others subtle (Michael Shannon).
Jon Hamm
One thing they’re not? Boring. Ever.
Just like an actor hopes to be, soups are extremely versatile. A hearty soup can be the main course, with side dishes rounding out the meal. Soup and salad or soup and a sandwich are a staple of American lunches. Clear, thin soups can start a meal and a sweet fruity soup makes a fun dessert.
GP loves soups, so we eat a lot of them. In the summer, it’s cold Gazpacho or Cucumber soup. In the winter its hot creamy winter vegetable soups (although I’ve found that many soups can be eaten hot or cold). I usually make a huge batch because the flavors get more intense after a day or two.
Soups are so simple to prepare and even easier to master because the ingredients don’t have to be precise. But for some reason, many of you are intimidated to make them. I don’t know if you think it will take hours to prepare (some do) or that it won’t all get eaten (freeze the leftovers for later in the month). Usually the most difficult part is the process of peeling or chopping the ingredients!
That’s the case with this wonderful soup made with Butternut Squash… a winter squash with a smooth, thick skin and a long-shelf life. Unless you have a really, really good peeler (or a paring knife), your best bet is to use a cleaver or very large knife and split the squash in half. Scoop out the seeds (save them if you want to roast them). Cut the squash into chunks and cut off the skin and you are good to go.
After peeling, this sweet and creamy soup will take a little more than half an hour. If you have more time, let it simmer partially covered, so the flavors can develop. Season the soup right before it’s done because, depending on the stock you use, it may or may not need salt.
So come on…it’s not that hard and there’s no reason to be scared. A good actor can pull off anything!
Butternut Squash Soup with Ginger
Prep: 15 minutes
Cook: 30 minutes
Serves: 8
you’ll need…
1/4 cup olive oil, divided
1 (2 1/2 to 3 lbs.) butternut squash, peeled, seeded and cut into 2-in pieces
1 cup chopped carrot
½ cup chopped celery
2 tablespoons freshly grated ginger
6 cups reduced fat, low sodium chicken stock or broth (Pacific Natural Chicken Broth is gluten free)
Salt to taste
let’s get to it…
Preheat the oven to 425°F. Line a baking sheet with foil.
Place the squash in a large bowl and drizzle with half of the olive oil; stir to coat well. Pour onto the lined baking sheet and bake for 15 minutes or until squash starts to brown slightly.
Heat a large stockpot on medium high for 1 to 2 minutes. Add the olive oil, carrot and celery; cook for 2 to 3 minutes or until translucent (not brown).
Add the squash, ginger and 3 cups of the chicken broth to the stockpot; bring to a boil. Reduce the heat to medium low; cover and cook for 15 to 20 minutes or until squash pieces are tender.
Blend soup in batches in a blender or food processor until smooth (do not fill blender or food processor more than halfway—see “cooking know how” below). Return soup to stockpot and add remaining chicken stock or broth; cook on medium low until heated through.
cooking know how…
Never fill a blender or food processor more than halfway when blending warm or hot soups or sauces. Remove the “fill cap” so the blender or food processor can vent. Hold the top of the blender or food processor with a thick towel to catch any soup or sauce that comes out. Pulse the machine several times before letting it stay on to blend.
special extra: I topped this soup with Glazed Pecans because Sistie (Little Miss Nut Allergy) wasn’t eating with us. The pecans really compliment the ginger in the soup!
I like that it’s creamy without the cream! I’ll let you know how it comes out.
The beauty of this recipe is that it works with almost every vegetable…