The wonder of the fall is upon us, and with it the warm fuzzy feelings that come with the holiday season. One of my favorite for these family times is butternut squash soup! I hope it keeps you as warm as has kept my family :)
Ingredients:
1 large butternut squash
1 large red onion
2 large bake potatoes
2 small apples
16 oz concentrated chicken stock
1tbs cinnamon
1tsp paprika
1tsp nutmeg
1tbs black pepper
1tbs basil
1tsp thyme
1/2c butter
Serves: 8+
Time:
To prepare 20min
To cook 4 hr on high, or 6 hr on low
Total 1 day
Directions:
1) Peel the uncooked butternut squash and potatoes. You will also need to slice the squash down the middle so that you can scoop the seeds out.
2) Chop all ingredients into large chunks and fit into the crock pot. Play tetris with the food if need be!
3) Add the chicken stock and 8 oz of water over the top. Now you can add your spices as well right to the top!!
4) Start the crock pot on low-- Then move to high as you need to for timing.
5) Puree the cooked and hot ingredients. You can do this literally in a blender-- works great!-- or with a hand held blender, such as Cuisinart's 2 speeder.
6) Spoon the soup into a bowl. The soup should be pretty thick-- So think that you can draw a swirl in it with the back of a spoon.
7) Melt, SLOWLY, the 1/2c of butter in the microwave. It's best to do this in many intervals of short time. So 10-15 seconds a go.
8) Give the butter a minute to settle before straining through a cheese cloth-- or paper towel. The paper towel honestly doesn't work as well, but I for one do not have cheese clothes on hand.
9) Congrats-- You have just made clarified butter! Now spoon it into the soup swirl and serve warm.
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red onion $0.50
bake potatoes $1.00
apples $0.50
chicken stock $1.20
spices $0.60
butter $0.50
Total $6.30
Per serving $0.78
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