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Butternut Squash Soup:
!Caution! Boiling liquid can cause harm when it comes into contact with skin. Be mindful of boiling water and pot handles to ensure no spills or accidents occur.
Equipment:
Stove, Oven, Metal Pot, Metal Pan, Blender
Ingredients:
1 Butternut Squash
1 medium sized Russet Potato
1 medium sized Yellow Onion
1 bunch garlic or field garlic
1 large carrot or bunch of baby carrots
1 celery stalk
2 cups broth
Spices: Salt, Pepper, Cayenne Pepper, Nutmeg, Sage
(Optional) Smoked Pork or Turkey
Instructions:
1. Split butternut squash down middle with knife on cutting board.
2. Place halves of butternut squash skinside down on metal pan. Place
metal pan in 400 F oven for 35 minutes or until soft.
3. While butternut squash is baking, gather remaining vegetables
and place on cutting boards.
4. Chop vegetables into 1/2" or 1 cm cubes. Chop garlic or wild garlic finely.
5. In a pot, melt butter on medium-high heat to coat inside of pot.
6. Add all vegetables and garlic into pot and cook until lightly browned.
7. Once vegetables are lightly browned, add 2 cups of broth into pot. Simmer
vegtables on medium heat for 15 - 20 minutes or until soft
8. Remove butternut squash from oven after baking until soft.
9. Using a spoon, scrape flesh of butternut squash from the skin.
10. Add flesh parts of butternut squash to simmering pot.
11. Using an immersion blender, blend vegetables in simmering pot.
If immersion blender is not available, empty ingredients into blender.
Blent ingredients until smooth puree consistency.
12. Season soup with salt, pepper, cayenne pepper, nutmeg, and sage.
Optionally, add smoked pork or turkey on top of soup and serve. Enjoy!
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