Well our
Weekly Menu Plan morphed from
butternut squash risotto to butternut squash soup when the kids and I came down with the sniffles. My hubby made this for us and it really hit the spot. It's a sweet, savory and hearty soup perfect for a chilly fall evening. Enjoy!
Recipe (serves 6)
Ingredients:
1 butternut squash, peeled, seeding and cut into cubes
1 large fennel bulb, green stems removed and saved for another use, diced
3 medium carrots, chopped
3 Tablespoons olive oil
2 celery stalks, chopped
3 cloves garlic, diced
6-8 rounds of lean uncured Canadian Bacon, diced
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried thyme
5 fresh sage leaves, julienne
1/4 chopped fresh flat leaf parsley
8 cups water
grated Parmesan cheese for garnish
Directions:
1. In a large soup pot over medium high heat add butternut squash cubes, the whites of the fennel bulb, carrots and olive oil and saute for 3 minutes. Add the celery and garlic and saute another 5-7 minutes or until veggies are tender and fragrant.
2. Add in Canadian Bacon and saute 2 minutes.
3. Add in salt, thyme, sage, parsley and water and bring to a gentle boil. Reduce heat and simmer for 30 minutes.
4. Blend soup with Immersion Blender right in the pot or, working in batches use a blender to puree soup. Add more water to reach desired consistency and salt and pepper to taste. Sprinkle with Parmesan cheese for garnish.
...click here for the recipe!
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