Let’s do the upcoming stuff first. 🙂 Housekeeping!
1 – Make sure you get your entries for the pie contest in. We’ve got several recipes already and they’re making our mouths water!
2 – Black Friday is coming! And there are deals a brewing. We’ll be posting here next week to let you know what goodies we have in store for your stockings!
3 – Cornaby’s will be participating at the Spanish Fork Christmas gift show on November 29-30 in Spanish Fork, Utah, and at the Dickens Christmas Festivals on the first two weekends of December in St George, Utah and SLC, Utah respectively.
Now…onto the soup. We made this soup because my son wanted soup but he wanted a soup he’d never had before, and I happened to have a good sized butternut squash just begging to be put to good use. We loved this soup, even the baby, and it’s perfect for your Thanksgiving table as a appetizer to set the mood!
Butternut Squash Soup
1 Tbl olive oil or butter
1 medium sized butternut squash, seeded and cubed
1 small red onion, diced
1-2 cloves garlic, minced
4 cups vegetable or chicken broth
2-3 Tbl Ultra Gel depending on desired thickness
1 cup heavy cream (optional)
Place oil in a heavy sauce pan and turn on to medium heat. Add onion and sweat gently for 5-10 minutes until onion is translucent. You aren’t looking to brown the onion, so you may need to turn down the temperature if it is browning or sizzling too much. Add garlic and cook for 1 to 2 minutes. Add squash and broth and cook at a simmer until squash is soft, 15-20 minutes. Remove squash to a blender and blend until smooth, or use a stick blender, either option will work. Whisk in Ultra Gel. At this point you can add salt and pepper and serve, or if you want some additional richness to the flavor add a cup of evaporated milk or heavy cream.
This can be served with crackers or bread and is lovely topped with a little bit of mozarella cheese and bacon bits!
For special diets this soup is a no brainer. It’s naturally gluten free and can be adjusted for vegetarian or vegan lifestyles by omitting the cream.
What’s your favorite winter soup?