Beet and Butternut Squash Soup
Posted by fourclankitchen on December 6, 2009
This is an absolutely fabulous soup we like to make quite often. It’s not the most simple of soups but it’s well worth it.
1 and 1/2 cups butternut squash
2 tablespoons butter
3 sticks celery, chopped
1 onion, chopped
3 cloves garlic, minced
1 teaspoon fennel
1 stick cinnamon
1/2 inch ginger, grated
4 tablespoons chicken broth
6 quarts water, boiling
2 tablespoons olive oil
1-2 tablespoons whole fat yogurt for garnish
Pierce the beets with a fork, wrap in foil, and roast in your oven at 400˚ for 35 minutes, or until they’re soft. Cut pieces of squash, 1 inch cubed, then add olive oil and butter to a 10-quart heavy duty pot (or dutch oven). Add cinnamon and fennel. When the fennel starts to sputter, add garlic and ginger. Sauté for 1 minute, add onions, and cook onions till they are soft, but not caramelized, which will take you approximately 6 to 7 minutes. Add celery, and cook for 5 minutes. Add beet and butternut squash, stirring to wrap the onion-celery around the squash and beet, for about 5 minutes. Add chicken stock and water, and cook till beet and squash are soft to the touch, about 20 minutes. Purée in a food processor till smooth. Ladle into bowls and garnish with yogurt and herb of your choice, either basil or oregano. It’s also great with french and sweet potato fries. Enjoy!
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