Friday, March 25, 2011
On the off-chance that we got hungry after ice cream, I decided to use the last butternut squash we had from our CSA and make a creamy soup. I had a few sprigs of basil left, and remembering how much I liked the basil in the butternut risotto, I decided to incorporate it. This is another easy recipe, and the portions/times are kind of flexible.
We didn't actually get hungry again but I gave the soup a taste, and I'm looking forward to having it for lunch tomorrow!
Butternut Squash Soup with Basil
1 large butternut squash, peeled, seeded, and cut into cubes; about 7-8 cups
2 small or one large shallot, peeled and root end trimmed but not completely removed
salt and pepper to taste
2 tbsp olive oil
2 cups vegetable broth, or water
water, to adjust thickness to taste
5 large basil leaves, or equivalent
Preheat oven to 425. On a large sheet pan, toss the squash and shallots with the olive oil, salt, and pepper. Roast, stirring occasionally, until squash is softened; about 25 minutes total depending on the size of your cubes. During the last five to ten minutes of roasting, pour in 1/2-1 cup of the vegetable broth.
Let squash cool for about 15-20 minutes. Add to blender with 1 cup of broth and half of basil, and blend; if necessary, add more liquid to get blades going. Mine used all of the broth, plus about a cup of water to make it our desired consistency.
Pour into a saucepan and gently reheat over medium-low. Before serving, chop the rest of the basil and add to the soup. Voila--a creamy soup with out anything resembling cream!
3/27/2011: Had it for lunch yesterday; it was great! The basil was a great addition. This one's a keeper!