食べる | ローストバターナッツスクワッシュスープのレシピ

食べる | ローストバターナッツスクワッシュスープのレシピ

[Music] hey guys fall is upon us and it is my favorite season besides football and back to school and all those awesome holidays one of my favorite things about fall is all the make aead meals so today we’re going to be making butternut squash soup I’m Meg and I’m passionate about finding easy healthy delicious recipes for kids let’s talk about our ingredients we have some apples which I’ve peeled and cut up butternut Swatch which I’ve already roasted I’ll leave some directions in the description below on how to do that I’ve got my butternut squash in here with some olive oil salt and pepper I’m going to pop it in a 350° oven for about 30 to 40 minutes carrots celery and onion which have been chopped and actually at Trader Jo’s they’ve done all the work for you so check that out butter and then a little bit of sage and Thyme which I’ve chopped and finally some chicken broth so this soup is made entirely on the stove so I’m going to bring everything over there and get set up so I’m using a dutch oven today but you can really use any heavy bottom pot and I’m going to turn the heat on to medium high as the pot gets hot you’re just going to add your butter until it melts so the butter is hot and melted I’m just going to add my onion carrots and celery and then my Apple put them all in the bowl smells like fall already so here are my apples you can really use any variety of Apple that you want and once that’s all in there you’re just going to saute them until they’re relatively soft so once once the vegetables are soft I’m going to add my chicken broth now these are about four cups and you’re going to need about five cups so you can either use one of these and then some water or you can use two of these and you can even freeze the extra chicken broth which is awesome and then once my chicken broth is in there I’m just going to add my Butternut sash which I’ve already roasted and then last I’m going to add my sage and Thyme right in there and once everything is in there you’re just going to want to simmer it on low for about 20 minutes until the apples and the butternut squash get completely soft because you’re going to be pureeing the soup now this is my mom’s recipe and I have to give credit where credit is due she emailed this to me so long ago and kept asking have you made it have you made it and I hadn’t made it finally I made it I said why haven’t I been making this all along because my kids love it and so does my husband when I serve it as a meal especially to adults sometimes I’ll add chicken apple sausage to make it a little heartier or I’ll serve it with like parmesan croutons which you can get at Trader Joe’s or a store or a really hearty slice of bread I’m also going to add a little bit of salt and pepper you may need to add more at the end but if you layer the flavors it’s even better and then my pepper perfect so our soup has been simmering for about 20 minutes the apples and the butternuts wash are nice and soft so I’m going to turn off the heat and then I’m going to puree it with a stick blender and immersion blender if you don’t have one of these check out my episode on broccoli soup for tips on how to use your traditional blender so I’m just going to stick my blender in and blend away all right so it’s nice and smooth and purade I’m going to give it a taste to make sure it doesn’t need any salt and pepper oh it just tastes like fall it smells like fall it’s perfect but it does need a little salt I’m going to go ahead and add that give it a stir and we’ll be ready to go so this is really the perfect fall meal smells and tastes delicious and you can make it ahead and reheat it on the stove or in the microwave you can also just freeze the soup to enjoy later so I hope you guys will give this soup a try I’m pretty sure it’s going to become one of your fall favorites like it is for my family thanks for watching guys and good luck time to butter M through open wide m

Nothing says Fall like Butternut Squash Soup. The apple makes it a total hit with the kids and the best part is you can make this soup ahead of time. Subscribe! http://bit.ly/sub2moms

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INGREDIENTS
– 1 butternut squash about 2 1/2 lbs (see directions below)
– 3 apples peeled and cut up
– 1 T butter
– onion chopped
– carrot chopped
– celery, chopped
– 2 tsp fresh thyme
– 1T fresh sage, slivered
– 5 cups chicken stock (about)

DIRECTIONS
1) Preheat oven to 350. If using cubed squash, toss with olive oil and salt and pepper. Roast for about 30 minutes until squash is semi-soft. If using whole squash, cut in half lengthwise, and scoop seeds out (leave skin on). Place squash on rimmed baking pan. Put on oven rack and pour 2 c water around. Bake 45 min. Scoop out flesh when cool.

2) Melt butter and cook onion, carrot and celery and apples until soft.

3) Add chicken stock, squash, thyme and herbs. Cook about 20 minutes at a simmer

4) Puree using a stick blender or traditional blender. Add salt and pepper. May need a lot of salt.

Check out my Broccoli Soup (and learn to puree in the blender)… https://www.youtube.com/watch?v=g7vPijgGnQg

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