Butternut Squash Soup topped with sweet and spicy Walnuts


Gawking at the snow showers and enjoying a bowl of this creamy, hearty soup….

I am a snow freak, and I never seem to get tired of staring at the snow showers, I could do this all day long, literally. If anyone happens to see me the way I enjoy the snow showers, they would think that I am seeing it for the first time in my life. I don’t understand how could someone possibly hate snow, isn’t this one of the most amazing natural phenomenons? I am eagerly waiting for more snow to make this years cutest snowman; for the time being have a peek at the snowman I had made last year.

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In addition to snow, the very next thing that I love to do in this freezing weather is to make hot, hearty soup. For me, sipping a bowl of soup gives the feel of being cuddled by a velvety blanket. I usually make soups in a huge dutch oven and save few cups for next days, that way when I feel I need to be warmed up, I could just microwave the soup right from the refrigerator and enjoy it while watching the snow showers.

During my last grocery shopping, I had bought butternut squash without even knowing what I will be making with that. It had been humbly sitting in the fridge for the last few days waiting for it’s turn to be a part of my cooking fun. This evening, I took the squash out, looked at it and thought of the ways to make it as the special guest for my dinner. First thing that came to my mind was to bake it with some seasoning and to make mashed squash. Luckily, I flipped through Rachel Ray cookbook which was lying on the coffee table and found a soup recipe with butternut squash. I immediately hopped into my paradise, that would be my kitchen. Followed the recipe by making some alterations and after an hour creamy, thick, hearty soup was ready on the table.

Butternut Squash Soup:

Ingredients:

  • Butternut squash, halved lengthwise- 1 whole
  • Onion, chopped- 1
  • Celery, chopped- 1 rib
  • Chicken broth or vegetable broth, low sodium- 1 cup
  • Milk- 1 cup
  • Pepper powder- 1 tsp seasoning squash+1/2 tsp for seasoning the veggies
  • Salt- to taste
  • Unsalted Butter- 1 tbsp for baking squash+1tbsp for sautéing veggies

For making Sweet and Spicy walnuts:

  • Unsalted butter- 1 tbsp
  • Brown sugar- 1 tbsp
  • Chili powder- 1/2 tsp
  • Salt- a pinch
  • Walnuts- 1/2 cup

Instruction:

  • Preheat the oven to 400 F.
  • Place the squash cut side up on a baking sheet. Brush with 1 tbsp butter, season with salt and pepper powder.

  • Bake until brown at the edges and tender, about 1 hour.

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  • Meanwhile, in a large soup pot or dutch oven, add 1 tbsp butter, add chopped onions and celery to this and saute until the veggies are soft.
  • Season with pepper powder and little salt.
  • After an hour baking, take the squash out of the oven, scoop the flesh from the skins into soup pot.

  • Add the chicken broth and milk and bring to  simmer, stirring occasionally.

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  • Transfer the soup in batches to a blender and puree or use an immersion blender and puree soup in the pot itself after lowering the heat.

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  • Serve in soup bowls and garnish with sweet and spicy walnuts.

Making Sweet and Spicy walnuts:

  • In a small skillet, melt 1 tbsp butter, to this add brown sugar, chili powder and little salt over medium-low heat.
  • Add the walnuts and toss it until evenly coated, let cool.

Tips:

  • You could double the ingredients if you have more guests or save the leftover in the refrigerator.
  • For a fancy presentation: serve the soup in the baked butternut squash after removing most of the flesh from it, make sure not to peel the skin off while scooping the flesh. Leave some flesh at the bottom for holding the soup without leaking.

 

Butternut Squash Soup topped with sweet and spicy Walnuts
 
Ingredients
  • Butternut squash, halved lengthwise- 1 whole
  • Onion, chopped- 1
  • Celery, chopped- 1 rib
  • Chicken broth or vegetable broth, low sodium- 1 cup
  • Milk- 1 cup
  • Pepper powder- 1 tsp seasoning squash+1/2 tsp for seasoning the veggies
  • Salt- to taste
  • Unsalted Butter- 1 tbsp for baking squash+1tbsp for sautéing veggies
For making Sweet and Spicy walnuts
  • Unsalted butter- 1 tbsp
  • Brown sugar- 1 tbsp
  • Chili powder- ½ tsp
  • Salt- a pinch
  • Walnuts- ½ cup
Instructions
  1. Preheat the oven to 400 F.
  2. Place the squash cut side up on a baking sheet. Brush with 1 tbsp butter, season with salt and pepper powder.
  3. Bake until brown at the edges and tender, about 1 hour.
  4. Meanwhile, in a large soup pot or dutch oven, add 1 tbsp butter, add chopped onions and celery to this and saute until the veggies are soft.
  5. Season with pepper powder and little salt.
  6. After an hour baking, take the squash out of the oven, scoop the flesh from the skins into soup pot.
  7. Add the chicken broth and milk and bring to simmer, stirring occasionally.
  8. Transfer the soup in batches to a blender and puree or use an immersion blender and puree soup in the pot itself after lowering the heat.
  9. Serve in soup bowls and garnish with sweet and spicy walnuts.
Making Sweet and Spicy walnuts
  1. In a small skillet, melt 1 tbsp butter, to this add brown sugar, chili powder and little salt over medium-low heat.
  2. Add the walnuts and toss it until evenly coated, let cool.
Notes
You could double the ingredients if you have more guests or save the leftover in the refrigerator.
For a fancy presentation: serve the soup in the baked butternut squash after removing most of the flesh from it, make sure not to peel the skin off while scooping the flesh. Leave some flesh at the bottom for holding the soup without leaking.

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