Creamy and Rich Butternut Squash Soup

So, many of my recipes that I post I am thinking about my Grandmother. I think about what she would think about the dish, about the taste, would she be proud to serve it in her restaurant?

I have never made squash soup or pumpkin soup,

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Creamy and Rich Butternut Squash Soup
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Course Soups
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Servings
Ingredients
  • 2 Tablespoons Unsalted butter
  • 1/2 cup Carrots, chopped
  • 1 or 2 Cloves garlic, minced
  • 1 medium Onion finely, chopped or about 1 cup finely chopped leek
  • 1 2 to 4 pound Butternut squash, peeled and cubed
  • Kosher salt and fresh ground black pepper to taste
  • 1/4 teaspoon Freshly ground Nutmeg (optional)
  • 2 to 3 cups Chicken broth For vegetarian use Vegetable stock
  • 3 Tablespoons Dry sherry plus more for garnish
  • 6 slices Bacon, cooked and crumbled
  • 1/2 to 1 cup Heavy Cream plus more for garnish
  • 4 ounces Sour cream
  • 1/4 cup Parmesan cheese plus more for garnish
Instructions
  1. Melt the butter in a medium stockpot or dutch oven over medium-low heat. Add the leeks, carrots and garlic, sweat, stirring occasionally, until softened and lightly browned, about 5 minutes.
  2. Add the butternut squash, nutmeg, salt and pepper, and cook, stirring occasionally, for another 5 minutes.
  3. Add the sherry to the pan and cook for 2-3 minutes, or until reduced slightly, then add enough stock to just cover the vegetables. If 3 cups isn't sufficient, make up the difference with water.
  4. Turn the heat up and bring to a boil. Then reduce the heat to simmer, and simmer uncovered for about 20 minutes, or until the squash is fork-tender.
  5. Add heavy cream and sour cream blend until smooth, either using an immersion blender or by carefully transferring to a blender.
  6. Transfer back to sauce pan and return to heat, add bacon and parmesan cheese reserving some for garnish. Add more chicken broth if necessary to reach desired consistence. Heat to desired temperature.
  7. Ladle into bowls and drizzle with sherry, cream and sprinkle with parmesan cheese.
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so this was a first. I studied a few recipes I found online and then I combined what I thought were the best parts of each recipe.

I liked the idea of using heavy cream and sour cream. The recipes I found used more than what I used but I figured if I’m using both I need to cut back a bit on both.

This soup came out surprisingly great! I could hardly believe it. Usually when experimenting with a recipe, I would make the dish and then decide if I liked it enough to make it again. If I am going to make it again I decide how I’m going to tweek the recipe to get it as deliciousĀ as possible.

This one, there was no doubt, I will make it again and as far as tweeking. Its done. Yum.

Oh, and one last thing. I made it in my crockpot. I’m sure it can be made in the Instant Pot and if anybody wants to try feel free to share.

 


Gluten Free Dressing/Stuffing

My daughter has found that she is gluten sensitive and I have a brother that also has removed gluten from his diet. They both claim to feel much better as a result.
I have also cut back on gluten and I am now trying to avoid it where I can do it easily. I figure sooner or later I'll probably figure our how to completely eliminate gluten.
As far as turkey goes I have stopped stuffing my turkey. I think if you "stuff" your turkey it is called "stuffing" and if you cook your "stuffing" separate it is called "dressing". Feel free to correct me on this.
Over the past four years I have been experimenting with a gluten free dressing that is as delicious as the regular version that contains wheat.
It took 4 years and this year I finally got it right. Here it is for you to try.

Print Recipe
Gluten Free Stuffing/Dressing
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 90 minutes
Servings
people
Ingredients
  • 1 16 ounce pkg Pork Sausage I look for a nitrate and MSG free
  • 12 ounces bacon Nitrate and MSG free
  • 2 cups Celery, Chopped
  • 1 cup Onion finely, chopped
  • 1/2 cup Fresh Parsley, coarse chopped
  • 3 Tablespoons Poultry Seasoning
  • 2 Eggs Beaten
  • 1 cup Turkey or Chicken Broth
  • 1 teaspoon Salt
  • 1 teaspoon Fresh Ground Black Pepper
  • 1/2 cup Butter
  • 4 cups cubed gluten free bread You do not have to dry this bread out but if you have dried bread you will need to add more broth to the dish.
Instructions
  1. Directions: Preheat oven 325 degrees. Have a very large bowl set aside for combining all ingredients. In a large skillet brown sausage, drain and add to large mixing bowl. Cut bacon into pieces and brown in skillet until crispy. Drain and add to large mixing bowl. Pour drippings from skillet leaving any bits add butter, onion and celery to skillet over medium heat. Cook until the onion is semi-transparent then add poultry seasoning, salt and pepper. Combine well, remove from heat and set aside. In large mixing bowl add cubed bread and butter, onion and celery from skillet. Stir together to combine ingredients. In a separate mixing bowl conbine wet ingredients of beaten eggs and broth. Pour egg and broth mixture over the entire contents in the large mixing bowl and mix them thoroughly. The bread should be slightly wet but not soggy. Place everything in a greased oven safe shallow 9x13 inch baking dish. Bake for 90 minutes covered or until internal temperature reaches 158 degrees. Optional ingredients: 1/2 c. Pecans chopped 1/4 c. raisins and 1/4 c. apple cut up 1/4 c. craisins and 1/4 c. pecans
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