First of all, I had an untouched butternut squash that never made it to Thanksgiving dinner. Second of all, it's now Sunday, and we need to finish up the leftovers.
I used this recipe from the Follow Your Heart cookbook to make the homemade butternut squash soup.
Butternut Squash Soup
3 pounds butternut squash
4 tablespoons margarine
1/2 cup chopped yellow onion
4 cups mushroom stock (see recipe below)
Sea salt
Freshly ground black pepper
1/4 cup chopped fresh parsley
Cut squash into four to six large pieces. Remove the seeds and peel off the skin. Cut squash into 1-inch pieces and set aside.
In a heavy-bottomed 3- to 4-quart soup pot, melt the margarine. Add the onion and sauté for five minutes over low heat, stirring frequently until onion is barely translucent. Add the squash pieces and continue to cook, stirring occasionally, for about 15 minutes. Add mushroom stock and bring the soup to a boil; reduce heat and simmer, covered, for about 15 minutes, or until squash is very tender.
Puree soup in a food processor or blender. Return soup to pot and reheat slightly. Add salt and pepper to taste. Serve, garnished with parsley.
Makes four to six servings.
3 pounds butternut squash
4 tablespoons margarine
1/2 cup chopped yellow onion
4 cups mushroom stock (see recipe below)
Sea salt
Freshly ground black pepper
1/4 cup chopped fresh parsley
Cut squash into four to six large pieces. Remove the seeds and peel off the skin. Cut squash into 1-inch pieces and set aside.
In a heavy-bottomed 3- to 4-quart soup pot, melt the margarine. Add the onion and sauté for five minutes over low heat, stirring frequently until onion is barely translucent. Add the squash pieces and continue to cook, stirring occasionally, for about 15 minutes. Add mushroom stock and bring the soup to a boil; reduce heat and simmer, covered, for about 15 minutes, or until squash is very tender.
Puree soup in a food processor or blender. Return soup to pot and reheat slightly. Add salt and pepper to taste. Serve, garnished with parsley.
Makes four to six servings.
Mushroom Stock
8 cups water
2 1/2 cups chopped yellow onion
2 pounds mushrooms, minced (use food processor)
1 tablespoon freshly squeezed lemon juice
2 teaspoons sea salt
In a large stock pot, combine water, onions, mushrooms, lemon juice, and salt. Bring to boil, then reduce heat to simmer for 1 1/4 hours, partially covered. Allow to cool. Strain through a fine sieve. Store, refrigerated, for up to 3 days or freeze for up to 2 months.
Finally, we finished up the last of Thanksgiving dinner: mashed potatoes, spaghetti squash, and Grandma's relish and gluten-free patties. I should mention at this point that this food is W's favorite food ever. Not only has he been eating it every day since Thanksgiving last Thursday, but tonight he happily piled his plate high with the last of everything and scraped it all clean! We didn't have any more gravy (much to his chagrin) so he drizzled the butternut squash soup over everything and then I didn't hear him speak for about ten minutes while he chowed down.
Also, I am very proud of my butternut squash soup -- totally from scratch, stock and all! Very delicious. Thank you, Follow Your Heart!
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