#recipes ref

This is a recipe for really fucking good soup. This creamy butternut squash soup is warm and spiced with a hint of sweetness. Tastes like a perfect Autumn. I primarily make this soup for others; cooking together is a good time. 

There isn’t anything magical with this recipe, though of course you are free to add in your own intent.

This recipe is gluten-free!

Ingredients:

3 lb Butternut Squash

1-2 cups diced Green Onions 

6 cloves garlic

1 Whole Onion

2 Cans (49.5 oz) chicken broth

Whole Stick of Butter

Cayenne Pepper

Crushed Red Pepper

1 Cup heavy whipping cream

½ cup brown sugar

1-2 tbsp black pepper (these are the minimums for all spices; do it to taste)

1-2 tsp cloves

1-2 tsp allspice

1-2 tsp ginger

1 tsp nutmeg

Salt to taste

Directions

1. Preheat oven to 425F. Cut off top of squash, cut it in half. On a baking tray, lay aluminum foil underneath the squash, then drizzle the squash with olive oil and butter, wrap the foil around, then bake for 50-60 minutes.

2. When done and cooled, blend the squash in portions (not all at once or it won’t blend well). Use the chicken broth to liquefy it a bit and ease blending. Set aside.

3. Melt the butter in a pot to saute the onions and garlic. It’s done when the garlic are become golden brown (caramelized). Once done, add the blended squash/chicken broth.  

4. Put the stove to medium. Add the heavy whipping cream, brown sugar, and all the spices. Season everything to taste. Heat thoroughly, but do not boil. Stir regularly.

Notes:

Makes about 10-15 servings.

For Non-Spicy, remove cayenne pepper and crushed red pepper, and be mindful of how much black pepper you put in.  

If you make it too spicy, add in more heavy whipping cream or milk.

When flavoring, start with less and slowly add more.

If you can’t find a big enough butternut squash, just adjust the rest of the ingredients to be less.

Out of the spices, black pepper should be the most. Other than that, there isn’t a specified ratio for the other ones; it’s to your taste.

If you have multiple people working on this, having someone saute the onions and garlic while someone else does the blending can save a bit of time.

Nothing bad happens if you boil it, it just makes it a bit more messy to clean the pot.

Do not be too lazy to reheat and eat it cold- it will taste very odd. Always reheat it.

This soup loses flavor over time, so you may need to re-spice it when reheating. Just add in bits of the spices until you have the flavor right again.