Saturday, February 17, 2007

mmm... butternut!

I made some butternut soup yesterday and it was so yummy. It's a fun soup to make -- with all that sautéing and bubbling and stirring, there's the sensory feedback that makes cooking satisfying -- though all the peeling, chopping and cubing tends to turn my poor hand into a claw for a while. This version uses vegetarian soup base, but also heavy cream, so it's not vegan, though I might like to try the vegan version at some point.

It was awfully chilly yesterday, so a warm harvest soup was a nice way to wrap up the week. It's still pretty cold today, and I'll be off on a bit of an adventure this afternoon. Hopefully, I'll have lots of pictures to share... more later!


Dianne said...

That looks great!

egalia said...

Hey Alice,

People are wondering if a demonstration is planned for bush's visit. Have you heard anything?

alice said...

I haven't heard anything yet, but we only just got word yesterday. If I hear anything, I'll post it. Also, Joe usually has his ear to the ground.

glenH said...

We just emptied a big pot of "french onion soup" at my house.It was outstanding, very warm, filling and No cream. The pumpernickle bread was delicious.


Did you get your computer problems worked out? The last time I posted much, you were having apple difficulties.

Keera said...


alice said...

Glen, yeah, the computer's fine these days. I wasn't having apple difficulties so much as suffering from the effects of spilling most of a beer into my laptop. But it eventually dried out and has been working fine since. I figured I'm on borrowed time now, though, so I'm backing up a lot more often these days...

Keera, here ya go. As with just about everything I cook, measurements are just suggestions (I think I had a squash that was bigger than usual the other day, so I added a bit of extra stock and heavy cream):

1 tbsp canola oil

1 tbsp butter

1/2 cup diced onion

1 butternut squash, peeled and cubed

some carrots, peeled and chopped a bit, if they're big

3 cups veggie stock

pepper, nutmeg and optionally, salt (I usually hold off on the salt because you can always add it at the table)

1/2 cup heavy cream

Heat oil & melt butter in a large pot over medium heat. Cook and stir the onion until tender (this is one of my favorite parts of so many recipies, because it's when people start wandering into the kitchen asking what smells so good). Mix in carrots and squash. Pour in veggie stock and season. Boil, then reduce heat and simmer until tender. Puree in a blender or food processor and then return to the pot. Mix in the cream, heat and serve.

John said...

That looks really good. I'll have to try making that sometime.

Keera said...

Thanks! Now to find butternut squash.

newscoma said...

I had my first bowl of this soup just a couple of weeks ago and was like WOW.

Thanks for the recipe. This weekend, I'm doing this.

I'm drooling.