Welcome All! I thought it would be appropriate, if not lovely . . . decadent . . . divine, to make my blog debut with a gift of the following fabulous recipe for Butternut Squash Soup with Roasted Walnuts. This stuff is truly a gift from Heaven. And, I promise, very easy to make! I modified a recipe from Better Homes & Garden, Fall/Winter 2008 (eliminating the cheese ravioli seen in this photo), to come up with the following perfect fall soup.
Butternut Squash Soup with Sage-Roasted Walnuts
2 1/2 lbs butternut squash
32 oz chicken broth
1/8 tsp cayenne
2 tsp cinnamon
1/2 tsp salt
3 Tbsp brown sugar
3 Tbsp unsalted butter,
1/2 cup walnuts, rough chopped
1 Tbsp fresh sage, chopped
Molasses, for garnish
Sea salt, for garnish
Make the soup:
Peel the squash, halve lengthwise and scoop the seeds. Dice squash into 3/4 inch pieces.
In a large sauce pan, combine squash, broth, cayenne, cinnamon, and salt. Cook covered over medium heat until squash is tender, about 30 minutes.
In a large sauce pan, combine squash, broth, cayenne, cinnamon, and salt. Cook covered over medium heat until squash is tender, about 30 minutes.
Transfer the squash mixture to a blender/food processor and puree until smooth (I kept it simple and used a masher in lieu of my food processor, which gave the soup a thicker texture) Return squash mixture to the pan. Bring to a boil and then simmer for 10 minutes. Whisk in 1 Tbsp butter, and brown sugar.
Make the walnuts: Preheat oven to 325. Rough chop walnuts and spread on a small baking sheet. Roast until fragrant, about 5 minutes. Melt 2 Tbsp butter in a small sauce pan over medium heat. When the butter begins to brown, add sage and remove from heat. Toss sage browned butter with toasted walnuts. These things are tastey right off the pan!!
Serve: Ladle soup into individual bowls. Drizzle with molasses, top with walnuts, and sprinkle with additional sea salt if desired.
Yields: 6 servings
Yields: 6 servings
I love to cook with Mr. Marvelous. And by cook with Mr. Marvelous I mean cook (me) and talk, have wine, and listen to music (both of us) with my best friend. And he makes a good assistant. As in sometimes I ask him to hand me a spatula and at least 50% of the time he actually hands me a spatula instead of a pancake turner. One of the many random joys of married life on a cold but beautiful, blessed Sunday afternoon.
Blessings to you all!
Erin
This sounds awesome. We’re scheduled to make an early Christmas dinner (and yes, by we’re I mean ‘I’m’) for some friends. I think I’ll serve this – we have a vegetarian and this would be perfect.