CSE for the Holidays: Butternut Sqaush Soup

So…you’ve been mooching off other people all year and they are just sick of it. So they are eating at your house to eat up all your food! Or, you’ve been passing up social outings cause you can’t afford them and decided to redeem yourself. Or you are always the one to host holiday dinners and need to figure out how you’re going to do this AND stay in your budget.

Food is one of those many areas where we tend to let it all go. With three holidays in such close proximity, that’s alot of money! This feature is for recipes that stay in my 99 cents/pound or under rule. The food is cheap, but it doesn’t taste like it.

Winter squashes are great. They’re not only cheap, but very versatile. In my opinion, everyone needs a good butternut squash soup recipe. This one has fresh ginger and nutmeg. I use coconut milk for creaminess, but you can use whatever creamy liquid you like.

Butternut Squash Soup
2 tablespoons oil
1 large butternut squash, peeled and cubed
1 small white onion, chopped
3 tablespoons of freshly grated ginger
1 teaspoon nutmeg
5 cups of water or stock (vegetable or chicken work fine)
1 cup of coconut milk (or whatever creamy liquid-evaporated milk, half and half, etc.)
1/2 teaspoon salt (or to taste)

In your large soup pot, heat your oil on medium heat. Add your onions. Cook until they soften and are translucent. (If you don’t have any stock, let your onions cook down until they are golden brown and leave brown bits in the bottom of your pot. When you add the water, you de-glaze your pot and get all the flavor!)

Add your squash and your ginger and nutmeg. Toss to coat in the oil and onions. Add your water or stock, cover and bring to a boil. Reduce heat to a simmer and cook about 20-30 minutes or until squash is fork tender.

Remove from heat, and blend with a stick blender, or a regular blender in batches. Add your coconut milk and salt.

Serves 6 as a starter

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