Brittany's Famous Om Nom Nom Butternut Squash Soup
A recipe from my hotly anticipated new cookbook, Hell Yes, You Want to Eat That With Your Face, coming to stores this fall!*
ingredients:
1 butternut squash (they're the phallic looking ones)
2 potatoes the size of your fist
1 onion the size of a baby's head
2 apples (Gala or Braeburn)
handful of baby carrots
1 pint chicken broth
2 cups whole milk
1 can coconut milk
nutmeg
sea salt
coarse ground black pepper
curry powder
ginger
paprika
equipment:
great big soup pot
potato masher
biggest knife in your drawer
smaller knife
preparation:
In the bottom of a big soup pot, fry the chopped up onion and apple in butter or canola oil until the onions start to burn. Season occasionally with salt, pepper, and nutmeg. This makes the kitchen smell awesome.
While it's cooking, cut up the squash and potatoes. Leave the skin on the potatoes, but wash them and cut the eyes out. The screams of agony are only in your head. The easiest way to cut up the squash is slice it into round pieces, then peel the skin away in one long strip, before cubing. The smaller you cut them up, the faster they'll cook.
Once the onions and apples are done, dump the squash and potatoes in. Also add the carrots. Pour in chicken broth; it should not quite come up over the top of the vegetables. If you're me, you'll want to add a little more nutmeg at this point. And pepper. Boil this on medium until you can mash the squash into pulp with a fork.
Remove from burner. Carefully, without sploshing the boiling hot liquid into your eyes, mash everything up with a potato masher. Some people choose to puree the mixture in a blender. Those people are stupid. What's the point of soup you can drink through a straw?
Once you've got a consistency you're pleased with, add the milk, then the coconut milk. Add in small amounts, tasting frequently to discover what proportions of each you prefer.
Add the seasonings. Again, add conservatively and keep tasting as you go.
This soup thickens a lot when it's been in the fridge for awhile, so keep some milk to mix with it when you heat up the leftovers. Or eat it like it's oatmeal, what do I care.
Serves: Me for about a week. Your mileage may vary.
*I should totally write that, actually.
ingredients:
1 butternut squash (they're the phallic looking ones)
2 potatoes the size of your fist
1 onion the size of a baby's head
2 apples (Gala or Braeburn)
handful of baby carrots
1 pint chicken broth
2 cups whole milk
1 can coconut milk
nutmeg
sea salt
coarse ground black pepper
curry powder
ginger
paprika
equipment:
great big soup pot
potato masher
biggest knife in your drawer
smaller knife
preparation:
In the bottom of a big soup pot, fry the chopped up onion and apple in butter or canola oil until the onions start to burn. Season occasionally with salt, pepper, and nutmeg. This makes the kitchen smell awesome.
While it's cooking, cut up the squash and potatoes. Leave the skin on the potatoes, but wash them and cut the eyes out. The screams of agony are only in your head. The easiest way to cut up the squash is slice it into round pieces, then peel the skin away in one long strip, before cubing. The smaller you cut them up, the faster they'll cook.
Once the onions and apples are done, dump the squash and potatoes in. Also add the carrots. Pour in chicken broth; it should not quite come up over the top of the vegetables. If you're me, you'll want to add a little more nutmeg at this point. And pepper. Boil this on medium until you can mash the squash into pulp with a fork.
Remove from burner. Carefully, without sploshing the boiling hot liquid into your eyes, mash everything up with a potato masher. Some people choose to puree the mixture in a blender. Those people are stupid. What's the point of soup you can drink through a straw?
Once you've got a consistency you're pleased with, add the milk, then the coconut milk. Add in small amounts, tasting frequently to discover what proportions of each you prefer.
Add the seasonings. Again, add conservatively and keep tasting as you go.
This soup thickens a lot when it's been in the fridge for awhile, so keep some milk to mix with it when you heat up the leftovers. Or eat it like it's oatmeal, what do I care.
Serves: Me for about a week. Your mileage may vary.
*I should totally write that, actually.