Friday, January 14, 2011

Meg’s Cinnamon Butternut Squash Soup with Apple Chips

Once again we’re making food that’s ugly, but delicious.

Our friend Meg gave us this recipe. It’s not her recipe—it’s adapted from—but we like to give credit to people who share awesome recipes with us. (Hint, hint…you too could have your name on Healthy-ish!)

2 tbsp olive oil
1 butternut squash, peeled, seeded and cubed
1 large onion, diced
1 tbsp butter
1 tbsp maple syrup
3 cloves garlic, sliced
1 ½ tsp cinnamon
1 tsp ground ginger
¼ tsp ground cloves
1/8 tsp cayenne pepper
3 cups chicken broth
1 ½ cups skim milk
Apple chips (click here for the recipe)

1. Heat olive oil in a Dutch oven over medium-high heat.

2. When the olive oil gets shimmery, add the butternut squash and onion. Cook, stirring occasionally, until the squash turns golden (7-8 minutes or so).

3. Turn the heat down to low and add the butter, maple syrup and garlic. Cook, stirring occasionally, for 10 more minutes. The squash and onions will take on a spotty caramel hue.

4. Add the cinnamon, cloves, ginger and cayenne pepper and cook until fragrant (30 seconds to 1 minute).

5. Add the chicken broth and increase the temperature to medium-high.

6. When the soup starts to simmer, turn the heat down to low and partially cover the pot. Cook until the squash is tender, about 10 minutes.

7. Remove pot from heat and blend until smooth.

8. Add milk and blend until it’s a uniform (albeit ugly) color.

9. Serve topped with apple chips. 

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