I made this for the first time today. My friend gave me the recipe and told me turmeric is the secret ingredient, don’t leave it out she said.
I didn’t have a jalapeno chilli so I used half of a hot pepper from my garden. Well I won’t do that again, it was way too hot for me. But it passed the husband test, he loved it.
Butternut Squash Soup
Ingredients
- 2 tablespoons butter
- 1 red onion chopped
- 3 garlic cloves minced
- 1 jalapeno chilli pepper chopped
- ¾ teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon sage
- ½ teaspoon rosemary
- 10 cups butternut squash (1-2 squash depending on size) cubed
- 2 carrots diced
- 5 cups chicken stock
- 1 cup whole milk
- ¼ cup Parmesan cheese grated
Instructions
- Melt the butter in a large stockpot over moderate heat. Add the onion and garlic, sauté about 7 minutes. Add chilli and seasonings. Add the squash, carrots and stock and simmer, covered, for about 30 minutes, or until the squash is falling apart and soup is thickened slightly. Blend soup with an immersion hand blender until smooth, or use a regular blender and return soup to pot. *handling hot soup can cause burns.Add the milk and simmer 20 minutes .Stir in the cheese and adjust the seasonings. Serve.
