Friday, October 28, 2011

A Great Little Halloween Soup For Your Little Monsters

This coming weekend is my favorite one of the entire year. Halloween is always a great weekend and the parties are usually amazing. There’s something magical about people dressing up and there’s definitely a special energy in the air on monster night.

What better way to celebrate the black and orange holiday than to use one of its main elements: pumpkin! Ok, butternut squash ain’t no traditional looking pumpkin, but it is a pumpkin! Its nice and musky taste will surely please your guests… and your kids! The texture of this soup is unbelievably smooth and rich; it’s really a pure pleasure to eat. Plus, with a hint of ginger, you’ll be protected against the flu, because it’s also flu season (in this house it is anyways!).

If you’ve got a pumpkin leftover on Monday night  (a real Halloween pumpkin, I mean!) and you don’t know what to do with it, switch the butternut squash for the pumpkin, it’ll be almost as good and you won’t lose your lovely pumpkin.

Makes about 8 servings

1 tbsp olive oil
1 butternut squash cut in medium size cubes
1 onion, roughly chopped
3 garlic cloves, chopped
2 tsp fresh ginger, chopped
6 cups chicken broth
Salt & pepper

In a large pot, heat the olive oil over medium heat. Add the onion and let them sweat for about 3 minutes. Add the butternut squash, garlic and ginger. Cook for about 2 more minutes. Cover with the chicken broth and add some pepper.

Bring to a simmer and cook over medium-low heat for about 30 minutes. Let cool.

Once it’s cooled, mix in a blender until you obtain a nice luscious texture. Taste and add some salt if needed. Serve hot.

Note: I didn’t have to add any salt to mine… so think about it twice if you’re going to!

You can add cream if you feel like it. Why not, it’ll be great! 

1 comment:

  1. I love butternut squash soup!! And this one looks really yummy!!! Thanks for the recipe, I'll definitely try it.