Butternut Squash Soup
Welcome to the debut of the Drummond Public Library and it’s Virtual Cooking Program!
You won’t get a long story out of me about how much this soup means to me, what it reminds me of or some silly anticdote story of how it came about. It’s my recipe that I am sharing with you since we can’t cook together right now. I’ve personally posted it to my Facebook page and have had people ask me for it. So here goes, with video, still shots for artistry and plugs for the library. It is my first time shooting a video and editing it myself. They can only get better, right? I hope you get a change to make it for yourself and you enjoyed my recipe. Scroll down to the bottom of the page and get the recipe and a link to the printable version.
Pre-heat that oven somewhere in the 375* to 400* range. I went at 375* because this oven is on the hot side. Lower and slower the better you can keep an eye on it too.
I’ve diced everything up and kept it the same size, as I have repeated myself…many times. I did not roast the garlic with and that will come in to play here in a bit. Next we tossed those veggies with salt, pepper and olive oil. It’s a simple way to bring out the flavor. One thing I forgot to mention in the video is not to over do it on the salt. Your chicken stock has salt in it and it can be overwhelming. It looks like I am really adding the salt here, the shaker had teeny, tiny holes…. I should have just taken the lid off.
In this part you’ve thrown it in and you’ve smelled the smells and you swear it’s done, but did you poke it with a fork? Did the carrot feel soft? Okay, then it’s done. Carefully pull it out of the oven and set it down to take a moment.
Now start with the big stock pot. I use an enamel coated, 7 quart dutch oven. You can use whatever you like that you have on hand and can hold all of it. So make sure it it’s 7 quart or larger. Get your blender set up now. Whether you are using the food processor or the blender cup style. Balance your liquid ratio so it operates properly. I use the immersion blender so I don’t have more dishes to wash.
I have set up my chicken stock, heavy creamer and remaining seasonings to have right on hand to finish off the soup. I just added all the solid stock I need to one jar of water. If you prefer the prepared stock, use it. I also recycle my coffee bottles and make spice jars out of them.
Melt your butter and add your chopped garlic. I feel for myself it makes a stronger garlic flavor to my soup rendering it in the butter.
In the next and final segment you see the pot of gold.
