If you’re looking to satisfy your need for a delicious festive fall soup…look no further! I did a little research and found this recipe on the Food Network site. It only require a few ingredients and the results are amaaaazing.
When I made the recipe I made a few small changes. Instead of the chicken stock I simply used chicken bullion cubes and instead of the nutmeg, I actually used a few shakes of pumpkin pie spice, which does include nutmeg. I’m thinking that’s why my version was extra tasty.
•First, chop the onion and saute in the butter until the onions are no longer crunchy.
•Next up. you must defeat the squash! I actually looked online and found a tip that made it a lot easier. If you microwave the squash for about 2 minutes, it makes it a million times easier to cut! Who would have thought?! Once your squash is soft, peel the skin off with a vegetable peeler. I found this to be the hardest part because the skin is pretty tough. Then you can cut the squash into sections and start hacking away at it!
From what I’ve heard, the brighter the squash, the more flava you get!
•Next you add your chicken stock or bullion cubes and water, along with the squash. Simmer until the squash is soft.
And when they are soft enough the liquid will have turned orange so that is also a good indicator!
•Let the pot cool for quite some time. I actually put the pot in the refrigerator and let it sit.
•You can use either emulsify, use a food processor or a blender to make the soup nice and smooth!