Creamy Butternut Squash Soup
Yield: 4 servings
1 tbsp olive oil
3/4 lb butternut squash (peeled and seeded butternut squash cut into 1 inch chunks)
1/2 onions (cut into large dice)
1/2 tbsp butter
1/2 pinch sugar
2 medium garlic cloves (thickly sliced)
3/4 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp cayenne pepper
1/2 cup chicken stock or broth
2 cups whole milk
Salt and pepper to taste
1.Heat oil over medium-high heat in a large, deep saute pan until shimmering.
2.Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.
3.Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a caramel color, about 10 minutes longer.
4.Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
5.Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.
6.Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little milk, blend briefly, then add to the soup.)
7.Return to pan and stir in milk. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.