Difference between revisions of "Butternut Squash Soup"
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1/2 medium onion, chopped<br> | 1/2 medium onion, chopped<br> | ||
1 apple, chopped<br> | 1 apple, chopped<br> | ||
| − | 1 | + | 1.5 tsp. curry powder<br> |
1/4 tsp. cinnamon<br> | 1/4 tsp. cinnamon<br> | ||
1/4 tsp. Apple pie spice (from Penzeys), optional<br> | 1/4 tsp. Apple pie spice (from Penzeys), optional<br> | ||
| Line 14: | Line 14: | ||
1/4 tsp. coriander, ground <br> | 1/4 tsp. coriander, ground <br> | ||
ground black pepper (to taste, a pinch or two)<br> | ground black pepper (to taste, a pinch or two)<br> | ||
| − | 1 tsp. thyme<br> | + | 1/2 tsp. thyme<br> |
4-5 Tbsp. butter and or coconut oil<br> | 4-5 Tbsp. butter and or coconut oil<br> | ||
1/4 c. Sour cream (or plain yogurt)<br> | 1/4 c. Sour cream (or plain yogurt)<br> | ||
| − | chopped green onion for garnish<br> | + | chopped green onion for garnish, optional<br> |
<br> | <br> | ||
Directions:<br> | Directions:<br> | ||
In a small saucepan over medium-low heat, saute chopped onion and apple in 3 Tbsp butter until soft. Add spices. Cook stirring occasionally until spices are fragrant usually around 1-2 minutes. Add 4-5 Tbsp butter, add soup, and heat thoroughly. Blend with immersion blender until smooth. Stir in yogurt or sour cream. Serve hot with a dollop of sour cream, sprinkling of chopped green onion, and a dash of cinnamon on the top. | In a small saucepan over medium-low heat, saute chopped onion and apple in 3 Tbsp butter until soft. Add spices. Cook stirring occasionally until spices are fragrant usually around 1-2 minutes. Add 4-5 Tbsp butter, add soup, and heat thoroughly. Blend with immersion blender until smooth. Stir in yogurt or sour cream. Serve hot with a dollop of sour cream, sprinkling of chopped green onion, and a dash of cinnamon on the top. | ||
Latest revision as of 23:48, 4 March 2017
← soups
This is only partially homemade from the kitchen of Alicia Wingren.
I had a box of store-bought squash soup and wanted to make it better. It tasted very bland out of the box. This recipe made it much better!
Ingredients:
1 carton of store-bought Butternut Squash Soup (17.3oz carton)
3 Tbsp. butter or coconut oil
1/2 medium onion, chopped
1 apple, chopped
1.5 tsp. curry powder
1/4 tsp. cinnamon
1/4 tsp. Apple pie spice (from Penzeys), optional
1/4 tsp. ginger, about a 1/2" piece grated (I keep some in the freezer and just break off a chunk, peel, and mince it)
1/4 tsp. coriander, ground
ground black pepper (to taste, a pinch or two)
1/2 tsp. thyme
4-5 Tbsp. butter and or coconut oil
1/4 c. Sour cream (or plain yogurt)
chopped green onion for garnish, optional
Directions:
In a small saucepan over medium-low heat, saute chopped onion and apple in 3 Tbsp butter until soft. Add spices. Cook stirring occasionally until spices are fragrant usually around 1-2 minutes. Add 4-5 Tbsp butter, add soup, and heat thoroughly. Blend with immersion blender until smooth. Stir in yogurt or sour cream. Serve hot with a dollop of sour cream, sprinkling of chopped green onion, and a dash of cinnamon on the top.
