The Food and Wine Hedonist

leave your inhibitions at the door

#TBT Recipe: Butternut Squash Soup

Way, way, back in the beginning of this blog I used to do pro football predictions.   To tie it in with the site, I spun a fruit or vegetable to pick winners of the games.    Don’t laugh – those essentially random predictions often beat a panel of ESPN experts.   If I chose more winners than the produce, I would feature it in a recipe or two.

It’s always interesting to look back at something you did several years ago to see how much you’ve changed.  This is a fine recipe, but if I did it again I’d probably put a lot more butter or some cream in there somehow.    Maybe it’s because the medical community stopped demonizing dietary fat.  Or maybe I’ve become more French over the years.   It’s a tough debate, so guess I’ll just through my hands up.  (Hmmm, maybe I am French.)

What hasn’t changed is my sense of humor, and I apologize for that.

**

bnut squash soup

 

Butternut Squash Soup

There are 843 thousand recipes for this out there, and they’re really prevalent now as butternut squash is in season.  I’m sure similar ones are out there in some form, but this is completely mine.  Rather than the usual seasonings of nutmeg, cinnamon, etc.   I opted for curry flavor and some star anise.  Enjoy!

–       butternut squash, peeled and cut in 1-inch cubes

–       4 Tablespoons butter

–       1 Tablespoon olive oil

–       large onion, chopped

–       2 cloves of garlic, chopped

–       1 tsp fresh grated ginger

–       3-4 star anise

–       2 teaspoons curry powder

–       ½ teaspoon white pepper

–       4 cups, low-sodium chicken broth

–       2 cups water

–       plain greek yogurt

–       some finely grated lemon zest

1 – Heat butter and oil in a large dutch oven over medium heat

2 – Sautee garlic, ginger, onion, and star anise until onions are translucent, about 5-7 minutes

3 – Add curry powder and white pepper and toss with onion mixture for about 45 seconds

4 – Add squash and toss to coat

5 – Add broth and water and bring to a boil.  Reduce heat and simmer for 45 minutes.

6 – When squash is tender, remove from heat and let cool down

7 – Puree with a stick blender in the pot or transfer to blender and puree in batches

8 – Serve hot with a dollop of greek yogurt and lemon zest

 

Advertisements

About thefoodandwinehedonist

I don't know everything about the world of food and wine, but I'm not going to let a small detail like that stop me from blogging about it.

3 comments on “#TBT Recipe: Butternut Squash Soup

  1. reversecommuter
    October 29, 2015

    One of my all time favorite fall foods! Now about the football predictions…thoughts on the Patriots?🏈

    • thefoodandwinehedonist
      October 29, 2015

      Tom Brady is on a mission. Clearly properly inflated balls are not his kryptonite. Don’t want to jinx it for you, but I think another undefeated season is unreasonable.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Information

This entry was posted on October 29, 2015 by in Cooking and tagged , , , , , , , , .
%d bloggers like this: