So fall is officially in full force (even though it’s still about 80 here). I love everything fall! Pumpkins, beautifully colored leaves on the ground, and of course, butternut squash! Since we received a food processor as a wedding gift, I thought I’d give it a try with my first ever attempt at butternut squash soup.
The recipe seemed ridiculously simple so I didn’t feel too intimidated. That is until I started peeling the squash. I’m not sure if it was the squash or my pathetic little peeler but either way it was a huge pain and took me way too long (like, close to an hour, sad I know).
I’m somewhat of a clean freak but there was no way I could fight the skin scraps that were flying everywhere in my kitchen! Finally, I got the thing peeled. Next was cutting it in half and scraping the insides out. Not too bad after the peeling session.
Next step was easy: peeling and chopping onion, carrot, and garlic. I combined all the ingredients with 16 oz. of vegetable stock. I cooked everything until the squash was soft. Which I thought would take all night but only took about 30 minutes.
So not only was tonight a big night for me in that it was my first attempt at soup, but also my first attempt with a food processor. That was a bit more intimidating…at first. Once I played with it a little, it was the easiest to work with. I just emptied out the contents of the soup pot into the food processor (a little batch at a time), pulsed it a bit, and viola! We had soup!
Here’s the finished product! It was pretty good considering there was no oil, cream, or butter in it! I added a litte nutmeg which wasn’t in the recipe but it works nicely with the ingredients. The food processor is awesome! I’m so excited to make many more delicious things using it.
I found this delicious recipe on fit sugar. Here’s exactly what you need:
16 ounces of veggie broth
2 cloves of garlic, minced
1 butternut squash
Salt and pepper to taste