October 2010's Today's Parent had a recipe for Butternut Squash soup that sounded like an appropriately warm and fall-like food. At the same time, I had been given a butternut squash soup recipe by my friend Janice. What's a girl to do? Clearly, slice the butternut squash in half, halve the two recipes, and have a cook-off! The magazine's recipe sounded like it would be more flavourful, with a variety of herbs thrown in. Janice's sounded almost too simple, with only an optional red apple to take the flavour up a notch, should one so desire.
So, what was the verdict? Drum roll please ... Janice's soup wins, hands down, with a vote of 3-0. G, O and I all loved Janice's soup, and we ended up pouring the leftover TP soup down the drain. Lesson learned: always trust your friends over the media!
Here's the winning soup recipe:
Butternut squash soup
1 small butternut squash, about 2 lbs (1kg), peeled, seeds removed, chopped
2 tbsp (30 mL) butter
1 onion, chopped
1/4 tsp (1 mL) nutmeg
6 cups (1.5 L) chicken stock
1 red apple, peeled, cored, chopped
salt to taste
Prepare squash. In a large pot, melt butter. Add onion and nutmeg and cook 5-8 min. Add squash and stock. Bring to a boil then reduce heat, cover and simmer until squash is tender, about 25 minutes. With 10 minutes remaining on the timer, add chopped apple. Remove squash and apple pieces and purée in a blender in batches. Return to pot, warm if necessary, and add salt to taste.
Makes 6-8 servings.
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| TP soup: top and left; Janice's soup: right and bottom |
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