It's soup season here in Michigan. It's supposed to be in the thirties all week, so nothing tastes better than a nice worm bowl of soup. I can honestly say that I never liked squash growing up, but I was never really forced to eat it either. Lately, I've become more and more in love with these delicious veggies. This soup does require some time, so keep that in mind if you're looking to make it for dinner. There are also quite a few steps involved, and you are going to want to make sure you have either a regular blender or an immersion blender. The natural sweetness from the squash and sweet potatoes are complimented wonderfully by the salty bacon.
INGREDIENTS:
1 Butternut Squash
2 Sweet Potatoes - peeled and cubed
2 Sprigs Rosemary
1 Onion - Diced
3-4 Garlic Cloves
2 Tbs. Butter
1 Tsp. Cumin
1/2 Tsp. Chili Powder
1/2 Paprika
1 Can Beer - any kind you have
32 Ounces Chicken or Vegetable Stock
Olive Oil for roasting
Salt and Pepper to taste
1. Begin by pre-heating your oven to 350 degrees. Cut the squash in half, remove the seeds, and place on a foil lined baking sheet. Peel the potatoes and roughly cube. Add them onto the baking sheet as well with the rosemary sprigs, and drizzle with olive oil. Sprinkle with salt and pepper, and coat each piece evenly by tossing with your hands.
2. Roast the squash and sweet potatoes for 45 minutes, or until they are soft. Take out of the oven and allow to cool. While squash is cooling, dice the onions and garlic and begin to sweat them in 1-2 Tbs. butter. Add in the spices and allow to cook for a few minutes or until the onions begin to soften.
3. Add in the beer and allow it to cook off for 5 minutes. Add in chicken stock and allow to simmer on low heat for 30 minutes.
4. With your immersion blender, blend soup until smooth. If you only have a blender, pour in soup mixture and puree. If you need, add more chicken stock until the soup is a consistency you like. Taste and adjust seasoning as necessary.
No comments:
Post a Comment