rancho la puerta butternut squash soup
Soup Base:
1 rib of celery, chopped
1 carrot, peeled and chopped
1 teaspoon olive oil
4 cups butternut squash, peeled and seeded
3 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 quart vegetable stock or water, more maybe needed
salt and pepper to taste
Garnish:
1/2 teaspoon olive oil
1 onion, large dice
1 Granny Smith apple, peeled and cored
1 tablespoon curry powder
2 tablespoons non-fat yogurt
6 sprigs fresh dill, washed
In a soup pot, sauté the onion, celery and carrot in the oil over medium heat until the onion is golden, about 5 to 6 minutes. Add the squash and garlic cooking 5 minutes, stirring. Add the oregano and stock and simmer about 15 minutes or until the veggies are soft.
While the soup base is cooking, sauté at medium-high heat 1/2 teaspoon of olive oil and diced onions. Cut the apple into a large dice and when the onions are golden, add to the pan, sautéing 2 to 3 minutes. Add the curry powder and cook 1 minute. Remove from the heat, add the dill and set aside.
Place all of the soup base -- cooked veggies (except the curried onions and apple mix) and liquid -- from your pot in a blender or food processor and blend until smooth and silky. More chicken stock may be needed to adjust consistency to your liking. You may also use an immersion blender so that no transfer between pots is necessary.
Return the pureed soup base to the soup pot and add the curried onion and apple. Simmer for 2 minutes. Season to taste and adjust consistency. Serve hot or, on warm days, chilled. Garnish with a dollop of yogurt and a sprig of fresh dill, chives, or herbs of your choice.
Makes 6 cups. Serving size is 1 cup |
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