If butternut squash soup is one of your favorite soups, then you're not alone! I LOVE butternut squash soup; but, not all butternut squash soups are created equal, ya dig?
The thing about butternut squash soup is it can be creamy and rich, or spicy and savory. This one toes the line between the two but leans more toward spicy and savory. We got this recipe from a buddy of ours who served this when he was the chef de cuisine at a hip New American eatery in Adam's Morgan.
Ingredients:
5 garlic cloves, sliced roughly
3 white onions, cut into 1" squares
1 whole butternut squash, peeled and cut into 2" cubes
salt and pepper to taste
1 tsp. red pepper flakes
2 tbsp. butter
You'll need a blender and a medium to large pot.
Saute garlic, onion, and red pepper flakes for 10 minutes, or until the onion is tender. Add the squash chunks, and cook for 10 minutes, adding salt. Add water to cover the chunks, just barely, and cook for 20 minutes. Puree in a blender with 2 tbsp. butter. Season further with salt and pepper as needed. Serve warm.
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