Rebekah Lyn's Kitchen

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Improvisation October 31, 2012

Filed under: Books,Cooking,Recipes — itsrebekahlyn @ 11:55 AM
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The weather has turned cooler in the wake of Hurricane Sandy and I am reveling in it.Last night, after  a long day at the office, I was excited to come home and make the butternut squash soup I had been craving since discovering a wonderful recipe as part of my Winter’s End research. The recipe spoke warmth  through the ingredients and aromas and my stomach was rumbling for it. Alas, when I went back to my notes I couldn’t locate the recipe. The search began again but I didn’t  find the magical recipe. I did however find one that made a good base. My mind crept back to the scene in Winter’s End as Lizzie sips the warm rich soup, savouring the flavors on her tongue.  I added in the spices I remembered, including a touch of clove and cumin. It turned out to be delicious and I think it will make a great addition to Thanksgiving dinner.



                                  Warm & Comforting Butternut Squash Soup

                                    2 lbs of butternut squash

                                    1 chopped Vidalia onion

                                    2 Tbs butter

                                    6 cups of chicken or vegetable stock

                                    1 cup half and half

                                    1 tsp Nutmeg

                                    1 tsp Cinnamon

                                     1/8 tsp Cloves

                                    pinch of Cumin

                                     pinch of Salt

                                    Pepper to taste

Peel butternut squash, cut in half, scoop out seeds and pulp, then cut into 1-inch chunks (You can also use pre-cooked, frozen squash if you prefer)

Sauté ½ chopped Vidalia onion in 2 tablespoons butter until translucent

Add cubed squash to onions and simmer on low for 5 minutes. Add 6 cups of chicken or vegetable stock

Simmer for 25 minutes

Remove from heat and allow to cool then puree in blender

Return pureed squash to a pot and stir in 1 cup of half and half

Stir in Nutmeg, Cinnamon, Cloves, Cumin, Salt, and Pepper

Garnish with croutons or serve with a French baguette

Stop back by Friday to get a sneak peek at the scene in Winter’s End featuring this soul warming soup.


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