Saturday, February 8, 2014

Butternut Squash Soup

Am I really getting back to recipes? Yes! Why? Because I figured out my problem--I've been lazy. Really lazy. So, my offer, my apology, is my delicious gluten-free butternut squash recipe! I make it in a crockpot (simple and easy) but you can adjust it for a stovetop dish. It will take shorter but the flavor might not be as strong.

Ingredients:
  • An average sized butternut squash. Use a large one if you want the squash thicker, a smaller one if you want it thinner.
  • A quart of organic, gluten-free chicken stock
  • 1/2-to-3/4 tsp Better than Bouillon (gluten free & organic)
  • 1 tsp of thyme
  • 1 tsp of basil 
  • 1 tsp of oregano
  • 1 tbs butter
  • dash of pepper
  • 1-2 tbs olive oil
  • 4 chopped cloves of garlic (or 4 tsp of minced jarred garlic) 
  • 1/2 cup chopped onion (I prefer yellow)
  • Optional: extra 1/2 tsp of above spices 
  • 3/4 cup organic heavy whipping cream
  • dash of cumin
  • dash of nutmeg
  • Red pepper flakes to serve

Instructions:
  1. Wash the butternut squash (I prefer Citrus Magic, Veggie Wash, but you can make your own homemade stuff as well!). Cut it in half (horizontally), then cut off the stem and root. Three cuts total. 
  2. Peel the skin off. I use a paring knife. Be patient!
  3. Cut the peeled squash in half vertically. Scoop out the stringy insides and seeds. 
  4. Cube the peeled squash. Place the cubes in the crockpot. 
  5. Pour in the chicken stock and add the spices. Set the crockpot on high. 
  6. Chop the garlic and the onion. 
  7. Place the butter and olive oil in saute pan. Set the stove to medium low. 
  8. Wait for the butter to melt and spread evenly over the pan.
  9. Add the garlic, wait a minute for it heat. Add the onion. Optional: add the extra 1/2 tsp of first three spices.
  10. Cook the onion until it has yellowed/browned slightly. 
  11. Tip the saute contents into the stock pot, using a rubber spatula to scrap everything in. Mix the contents.
  12. Replace the stockpot lid, let everything cook until the squash is easily shmooshed. Took me about 3-4 hours. Add a dash of cumin and nutmeg. Cayenne pepper is yummy too!
  13. You now have two options: blend or smash. I took a wooden spoon, smashed the squash, then used an egg beater to smash everything up nice and shmooshed. It had a nice texture to it and I liked it. However, if you're a smooth textured individual, I recommend transferring the soup to a blender or (even better) using an immersion blender. 
  14. Garnish with red pepper flakes to serve. Choose how much based on your own spice preference. 

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I want to be happy. And this site is about that chance. How to strive to thrive in the body I've got and maybe turn my experiences into something worthwhile.

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