1.Welcome to startcooking.com…I’m Kathy Maister.
2.Butternut Squash makes a wonderful soup to serve on a cold day.
3.An ingredient and equipment list is the end of this video.
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4.Start by peeling one three-pound squash with a vegetable peeler.
5.To prevent your hands from turning orange, wear gloves when you’re doing this.
6.Using a big kitchen knife, cut the squash where it bulges out. Then cut the bulge in half.
7.With a spoon, scrape out all the seeds.
8.Now cut the entire squash into about one inch chunks.
9.Set it aside for the moment.
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10.Cut one large onion in half.
11.Peel off the skin…and cut it into chunks.
12.Take two cloves of garlic…peel them…and then cut them into quarters.
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13.In a large pot, melt 3 tablespoons of butter on medium heat.
14.Add the chopped onion and cook it for about 5 minutes.
15.Stir in the garlic, and a teaspoon of cinnamon, and let that cook until you can smell the garlic…about 30 seconds.
16.Now add the squash and pour in JUST enough chicken or vegetable stock to cover the squash.
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17.Turn the heat up to high and cover the pot.
18.Bring it to a boil…and then turn the heat down to low and gently cook everything for about 25 minutes.
19.By then, if you stick a fork into the squash it should be really tender.
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20.Carefully ladle the vegetables into a blender.
21.Only fill the blender about half way.
22.Be sure to release the steam from the blender through the small plug on the cover of the blender.
23.Pulse everything 3 or 4 times… then hit the pur�e button and let it go for about 20 seconds.
24.Pour the puree into a separate bowl.
25.Do this in batches until all the vegetables are pur�ed.
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26.If you think your soup is too thick …Add more cooking stock …!
27.Stir in 2 Tablespoons of maple syrup and give it a taste. It may need a sprinkle of salt and a few grinds of pepper.
28.Serve it as is …or… sprinkle on some cinnamon croutons! Enjoy!
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