Butternut Squash Soup

Butternut Squash Soup

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by Charlotte Today

WCNC.com

Posted on October 17, 2013 at 10:51 AM

Updated Thursday, Oct 17 at 12:38 PM

                   G|Cooks Butternut Squash Soup Servings: 6 2 tablespoons olive oil 1 butternut squash, peeled, seeded,and cut into 2-inch pieces (about 4 cups) 1 medium Vidalia onion, chopped 1 cup carrot, peeled and chopped 1/2 cup celery, chopped 4 cups chicken stock 1 thyme sprig, fresh 1 teaspoon G|Cooks Creole Soul Seasoning salt and pepper, to taste 2 tablespoons maple syrup, more to drizzle bacon, cooked and crumbled for garnish (optional) sour cream, garnish (optional) chives, chopped, garnish Directions: Heat oil in a soup pot over medium heat. Add onion, carrot, celery and squash with a pinch of salt and pepper. Sauté until onions are translucent, about 3 to 5 minutes. Add chicken stock, fresh thyme and season with Creole Soul seasoning. Bring just to a boil, reduce heat to a simmer, cover with lid and simmer for 20 to 25 minutes or until the squash is very tender. Remove pot from heat. Discard thyme sprig. Using an immersion blender carefully blend on low speed until the soup is smooth. This can also be done in a blender in batches. Be careful when handling the hot soup! Add maple syrup and blend until mixed. Reseason soup with salt and pepper to taste. Serve with a garnish of sour cream, crumbled bacon, chopped chives and a drizzle of quality maple syrup. Great with crusty bread. Chef Glenn Lyman www.gcooks.com

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