Soup Time

Well Christmas is over and it is time to take down the Christmas decorations and locate my fat jeans....sadly I'm already wearing them so that leaves me with one choice. Rein in my holiday eating and head into the kitchen and make some soup.

So gather and prep your ingredients. Peel and cube the butternut squash. In a large mixing bowl add the olive oil, sherry, ginger powder salt and crushed chili pepper if you are using them. Add the squash and coat. Place I the squash onto a cookie sheet and pop it in the oven.


While that is roasting it is time to prepare the broth. I like the infuse the broth with flavor while the squash is roasting. So chop the onions, mince the garlic, slice the ginger root ant lets get started.

In a large pot over medium heat sauté the onions. Once translucent add the garlic and sage. I lick to add a pinch o salt here. The garlic and sage take maybe 30 seconds or more. Be careful not to burn the garlic.

Add the broth with all the rest of the herbs and let simmer on low while the squash is roasting.

After 45 minutes your butternut squash should be done. Remove it from the oven and the remove all the herbs (rosemary, thyme, ginger, sage). I like to leave the bay leaves, then add the squash and let simmer for another 20 minutes.

Motor boat time. Pull out your immersion blender, if you don't have one then transfer portions of the soup and purée. Either way purée until the soup is smooth. Remove from heat and add the cream.

Top with parmasean cheese in the serving bowl. You are ready to eat. Enjoy!













Recipe
Butternut Squash Soup
Serves 4-6
Ready Time :  1 hour and 25 minutes
Pre Heat the oven to 400 degrees


1 Butternut Squash (Peeled and cubed)
3 TBLS of Olive Oil
2 TBLS of Sherry
1/2 tsp Ginger Powder
1 1/2 tsp Salt
Pepper to Taste
1/2 tsp crushed chili peppers (optional)
1 small onion (chopped)
2 cloves of garlic (minced)
6 cups of Chicken Broth
2 bay leaves
2 sprigs of rosemary
2 sprigs of thyme
4 sage leaves
Ginger Root cut into 1/2 inch disks (about 4 of them)
1/4 Cup of Cream
2 TBLS of Parmasean (for topping the soup)