enter site Butternut squash soup is just one of those things we associate with fall and winter. It’s hearty and delicate at the same time, savory, and absolutely delicious. It’s no wonder it becomes a favorite in our kitchen. While I’ve tried many versions, this is the recipe I stick to. I adopted it from a chef at Lake Sonoma Winery in Dry Creek Valley about 15 years ago. They were serving it with Russian River chardonnay on a chilly January day.
What makes this soup so awesome is its two secret ingredients – ginger and coconut milk. Both Asian-inspired additions transform the traditional, mellow butternut squash soup into this aromatic and flavorful winter warm up that’s simply hard to resist. The ginger adds the spice element and the coconut milk makes it silky and distinctly creamy, without it being too heavy. Serves 4-6
1 large butternut squash (peeled and cut into large pieces)
2 Tbs butter
1 Tbs olive oil
1 small onion (cut into quarters
1 small carrot (cut into large pieces
1 celery rib (cut into large piece)
2″ knob of ginger (peeled)
3 cans chicken broth
1 can coconut milk
salt for later adjustments
Garnish ideas: fresh chives, fried sage leaves, sour cream
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Sauté butternut squash, onion, carrots, ginger, and celery in oil and butter over medium heat until onions become golden brown. It’s OK if the butternut squash gets a light touch of browning. It just adds to the savory element of this soup. Add the chicken broth and simmer until all ingredients are soft – approximately 35-40 minutes. Cool slightly, then puree in blender. Return puréed soup into original pot and keep at low heat. Add coconut milk and stir until blended evenly. It’s important to keep the heat low-medium. You don’t want to boil this soup, or milk solids with appear. Once thoroughly heated, taste and make adjustments by adding salt, if necessary. Garnish and serve immediately. I prefer fried sage leaves.
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