ABOUT THE RECIPE:
This delicious butternut squash potage makes a flavorful first course for a festive holiday meal or hearty luncheon entrée. Steamed butternut squash and cauliflower are blended together to provide a creamy texture; while cinnamon, ginger, and apples create the rich flavor. So good!
Makes 6 to 8 servings
INGREDIENTS:
6 cups peeled, seeded and cubed butternut squash (1-inch cubes)
4 cups cauliflower florets
½ cup chopped sweet onion (about 1 small onion)
1 teaspoon Italian seasoning blend or all-purpose seasoning
2 medium apples (any variety), peeled, cored and chopped
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
2½ cups (cold) vegetable broth, plus more as needed
2 tablespoons maple syrup
INSTRUCTIONS:
Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3-inches of cold water then add the squash. Cover, bring to a boil, and steam for 7 minutes. Add the cauliflower and onion. Sprinkle with the Italian seasoning or all-purpose seasoning and steam for 15 to 20 minutes more, or until the squash and cauliflower are both very soft.
Put the squash mixture into a large bowl. Let cool for 15 to 20 minutes before blending. Add the apples, cinnamon, ginger, and salt and stir to coat. Put half of the mixture into a blender. Add 1¼ cups vegetable broth and 1 tablespoon maple syrup and process until smooth. Pour into a soup pot.
Put the second half of the squash mixture into the blender. Add the remaining 1¼ cups vegetable broth and 1 tablespoon maple syrup, and process until smooth. Add to the soup pot, and then stir the two batches together. If the soup seems too thick, add more vegetable broth to taste. Bring to a simmer over medium-low heat. Decrease the heat to low, cover and cook (stirring often) for 5 to 10 minutes, or until soup is heated through (see note). Serve in deep bowls.
Chef's note: This soup may be made up to 24 hours ahead of time. If making in advance, let the soup cool after blending, then pour the cooled soup into an airtight container and refrigerate. To reheat the soup, pour it into a pot. If soup has thickened, add more vegetable broth, to reach desired consistency. Cover and bring to a simmer over medium-low heat. Decrease the heat to low, cover and cook for 15 to 20 minutes, stirring often, until completely heated through.
Ingredients
Directions
ABOUT THE RECIPE:
This delicious butternut squash potage makes a flavorful first course for a festive holiday meal or hearty luncheon entrée. Steamed butternut squash and cauliflower are blended together to provide a creamy texture; while cinnamon, ginger, and apples create the rich flavor. So good!
Makes 6 to 8 servings
INGREDIENTS:
6 cups peeled, seeded and cubed butternut squash (1-inch cubes)
4 cups cauliflower florets
½ cup chopped sweet onion (about 1 small onion)
1 teaspoon Italian seasoning blend or all-purpose seasoning
2 medium apples (any variety), peeled, cored and chopped
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
2½ cups (cold) vegetable broth, plus more as needed
2 tablespoons maple syrup
INSTRUCTIONS:
Fit a steamer basket into a large pot with a tight-fitting lid. Add 2 to 3-inches of cold water then add the squash. Cover, bring to a boil, and steam for 7 minutes. Add the cauliflower and onion. Sprinkle with the Italian seasoning or all-purpose seasoning and steam for 15 to 20 minutes more, or until the squash and cauliflower are both very soft.
Put the squash mixture into a large bowl. Let cool for 15 to 20 minutes before blending. Add the apples, cinnamon, ginger, and salt and stir to coat. Put half of the mixture into a blender. Add 1¼ cups vegetable broth and 1 tablespoon maple syrup and process until smooth. Pour into a soup pot.
Put the second half of the squash mixture into the blender. Add the remaining 1¼ cups vegetable broth and 1 tablespoon maple syrup, and process until smooth. Add to the soup pot, and then stir the two batches together. If the soup seems too thick, add more vegetable broth to taste. Bring to a simmer over medium-low heat. Decrease the heat to low, cover and cook (stirring often) for 5 to 10 minutes, or until soup is heated through (see note). Serve in deep bowls.
Chef's note: This soup may be made up to 24 hours ahead of time. If making in advance, let the soup cool after blending, then pour the cooled soup into an airtight container and refrigerate. To reheat the soup, pour it into a pot. If soup has thickened, add more vegetable broth, to reach desired consistency. Cover and bring to a simmer over medium-low heat. Decrease the heat to low, cover and cook for 15 to 20 minutes, stirring often, until completely heated through.
