|pumpkin-butternut squash soup made at La Tavola Marche photo by MeaningofPie.com|
Fall in a bowl - pumpkin or squash soup would make a perfect dish to add to your Thanksgiving dinner or lunch on a rainy day. Since you can cook it off a day or 2 before, it makes for one less thing to do on turkey day! This soup has become a tradition in our house - it's so creamy & delicious. If you want to make this simple soup extra fancy add a few steamed mussels just before you serve.
This recipe may not from Le Marche, but is from the garden & delcious!
Butternut Squash Soup
2 medium butternut squash - peeled, diced, seeded (or any hard squash/pumpkin)
2 medium onions, diced
2 carrots, peeled, diced
2 ribs celery diced
2 garlic cloves, chopped
salt & pepper
In a soup pot heat 2 glugs of olive oil over med low heat, add carrots, celery, onions & garlic - until translucent - about 15-20 minutes.
Then add your squash, bay leaf & a couple sprigs of fresh thyme and salt & pepper. Sautée for another 15-20 min. on med-low heat until the squash starts to fall apart & gets soft.
Cover with vegetable stock & cook another 20 min. until the squash is now totally soft. You may need to adjust the amount - if it looks like it is getting too thick, add a little water.
Blend with a hand blender & then add in about half a cup of heavy cream. (I know the cream sounds heavy, but it really rounds out the vegetables.) Adjust the seasonings to your liking: you can add in cinnamon, nutmeg &/or a clove to make it a bit more spicy & festive!
Toast a piece of bread & float it on top and a drizzle of good extra virgin olive oil.