14: Episode 14: What IS protein?
November 2, 2020
Instant Pot Tomato Basil Soup
November 10, 2020
A fall favorite. This version takes some time saving moves to make it a weeknight dinner. Pair it with some chicken apple sausage to turn the Fall in this dish to 11. You’ll also note that this version does not have milk or cream; the corn starch and the maple syrup give it the right consistency without any additional dairy. Let’s make Butternut Squash Soup!
Butternut Squash Soup
Best fall soup ever
Servings 4 Bowls
Ingredients
- 2 pounds frozen butternut squash*
- 1 onion
- ½ cup celery**
- ½ cup carrot**
- 1 quart low sodium chicken stock (vegetable stock great too)
- 2 tablespoons maple syrup
- 3 tablespoons corn starch
- 2 sprigs fresh thyme
- 1 tablespoon ancho chili powder
- 3 tablespoons butter
- Optional garnish: sunflower seeds, pomegranate arils, sherry vinegar
Instructions
- Dice onion/celery/carrot. Sweat in a large dutch oven over medium heat with the butter and a pinch of salt.
- Defrost the butternut squash in the microwave.
- Once vegetables are sweated, 5-7 minutes, add in squash, maple syrup, chicken stock, and a pinch of salt and pepper. Bring to simmer.
- Once simmering, blend soup using stick blender to desired consistency.
- Add in thyme, ancho chili, and corn starch (pre-mixed with 3 tablespoons of water). Bring back to a simmer and cook for 10-15 minutes.
- Remove thyme, and serve topped with optionals (highly recommend sherry vinegar and sunflower seeds)
Notes
*Yes, I realize you could buy, half, roast, peel , and cube a butternut squash, but that takes well over an hour. Take the weeknight shortcut. It’s okay. **Since most stores only sell celery and carrots by the half ton, here’s a tip: hit up the salad bar. Fill a pint container with some celery and carrot sticks. You’ll save money, and not end up with a fridge full of leftover veggies
