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Butternut Squash Soup

Sat Aug 07, 2010 12:12 pm
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butternut squash soup
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Measurements
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General Info
Servings: 8
Total Cost: $5.49
Cost Per Serving: $0.69
Total Calories: 1,950
Calories/Serving: 244
IngredientVolumeMassCostCalorie
Cloves, Ground 1/2 Teaspoon 1.10 Grams $0.12 4
Cinnamon, Ground 1/2 Teaspoon 1.13 Grams $0.06 3
Chili Powder 1 Teaspoon 2.50 Grams $0.16 8
Cumin, Ground 1 Teaspoon 2.10 Grams $0.15 8
Bouillon Cubes, Chicken (3 cubes) * 36.00 Grams $0.56 90
Sour Cream 4 Tablespoons 60.00 Grams $0.15 120
Water 10 Cups 2,270.00 Grams $0.00 0
Cream, Light, Half & Half 1/4 Cup 60.50 Grams $0.33 79
Vinegar, Balsamic 2 Teaspoons 10.00 Grams $0.18 7
Salt, Kosher 2 Teaspoons 9.60 Grams $0.02 0
Ginger Root 1 Tablespoon 6.00 Grams $0.03 6
Celery, Chopped (2 stalks) 1 Cup 120.00 Grams $0.13 17
Carrots (2 medium) 1 Cup 128.00 Grams $0.14 52
Onion, Yellow Diced 2 Cups 320.00 Grams $0.71 134
Potato, Baking * 2.00 Pounds $0.52 843
Squash, Butternut (1 large squash) * 2.84 Pounds $2.24 580
Method:

Start sautéing the onion in the butter for a few minutes. Add the squash, carrots, celery, potatoes and a pinch of salt and sauté for about another 10-15 minutes. At that point, add the cumin and ginger & othe spices. Sautee for a few more minutes before adding the water and the bullion cubes. Bring up to a simmer, cover and cook for about 20 minutes or until the vegetables are soft.

Once the carrots and the potatoes are soft blend the soup in batches in a blender. Add the balsamic vinegar and some salt and pepper. Taste, and possibly add more spices or other flavorings.

Serve with chopped chives and a dollop of sour cream. For a heartier meal, top your soup with some sautéed sausage or bacon bits.

Associated Glossary Terms & Concepts
How To Make Soup (General Step Process)
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