I made some soup from scratch last night. It was so damn good I need to share it with all of you. It’s so easy. I took a couple recipes off the internet — ditched some ingredients, added some others. It turned out so fucking good. Some of the best soup of my life.
Portions: Made 4 good sized bowls of soup.
WHAT YOU NEED:
- 2x butternut squash
- 1x Chopped White Onion
- A stick of Butter
- Olive Oil
- Salt (as needed)
- Ground Pepper (I used White peppercorn for more flavor as needed)
- Honey (A couple big squirts)
- 1/4 tsp of nutmeg
- 1/4 tsp of cinnamon
- 1/2 tsp of Cayenne Pepper
- 1/4 tsp or so of Fresh chopped/grated ginger
- 4 cups of Vegetable stock/broth
- 1 cup of heavy whipping cream
- Sour Cream for Garnish
THE SQUASH: Set your stove to 400 degrees. Cut the ends off the squash. Half them length-wise. Scoop out the seeds and gross shit with a spoon. Lather those fuckers with melted butter. Sprinkle them with salt and pepper. Put them on a baking sheet with some tin foil. Pop those fuckers (4 halves in total) into the oven. Set timer for 55 minutes (or until they’re soft as fuck. Just don’t burn them).
THE BROTH: Wait until the clock on the squash has about 10-15 min or so left. Throw some olive oil in a sauce pan on low heat. Not a lot. Just enough to cover the bottom of the pan. Throw in about 4 TBS of butter. Let that butter melt a little. Throw in the chopped onion, nutmeg, cinnamon, cayenne pepper, and chopped ginger. Squirt in a couple good goblets of honey. Add about 1/4 teaspoon of both salt and pepper. And stir all the shit together until the onions are soft (NOT BROWNED). Add in the 4 cups of vegetable broth and then stir until hot and add that 1 cup of whipping cream.
By now your squash should be done and out of the oven — cooling off. Take a spoon and scrape all the meat out of that squash and put it in the broth. Stirring at you do so. Try no to get any of the squash skin in there. Mix all of it in together and let the flavors fuck each other for a bit.
Dump all of it into a blender and purée that shit. Instead of using the blender lid, tightly hold a dish towel over the top to let the heat escape easily.
After the soup is pureed, give it a taste and adjust salt, pepper, and cayenne to your preference.
Serve with a dollop of sour cream.
(For Extra points — You can also butter and bake some sliced baguette. Take it out of the oven after about 10 min or so and add some shredded cheese, put it back in for 5 min, take out and serve with the soup.)