easy way out recipe

Posted: November 6, 2012 in Food, Recipes

Without fail, this is the time of year when I get a ton of texts and calls from people asking for easy recipes to bring to holiday dinners and parties.

I thought I’d share with one with you guys that has worked for me for years- my Butternut Squash Soup.

This recipe has been tweaked and I’ve added and changed the flavor profiles many times so feel free to make it your own. For example- I’ve recently added popcorn to the pumpkin seeds to give it added texture.

And I know a lot of you may think soup is intimidating, but I promise it’s not. If you have trouble I’ll even come help you.

Ok- the last part may be a bit of a lie…but trust me I’d just get in the way anyhow!

Chef Ryan’s Butternut Squash Soup with Spiced Popcorn 

Serves: six         

Prep time: 45 minutes 


 3 tbsp  butter  

1           onion, sliced 

2           garlic cloves, chopped 

2 c        water 

3           butternut squash peeled, large dice 

1/2 c       heavy cream 

¾ c       organic local honey 

2 tbsp  chipotles, pureed  

How to make it:

 –    Melt butter in a medium saucepan, add onion and garlic and sweat until tender 

with no color. 

–    Add water and diced squash and bring to a boil. Cover and reduce heat to a 

simmer and let cook 20 minutes until squash is tender. 

–    Puree soup until smooth; add cream, honey, and chipotle puree and bring back 

to a simmer.  

Serve it Up: season with salt and garnish with popcorn-spicy pumpkin seeds. 


1 c        oil 

1/2 c       pumpkin seeds 

1 c        popped popcorn  

1 tbsp  sweet smoked paprika 

1 tsp    cayenne pepper 


pinch sugar 


How to make the toppings:

 –    In a large pot add oil and heat to 350 degrees. While heating, mix paprika, 

pepper, a pinch of salt and sugar together. 

–    Using a basket or strainer, carefully lower the seeds into the oil until they are golden brown, approximately one minute.

–    Remove from fryer and place seeds in a bowl lined with paper towel. Remove paper towel while the seeds are still hot and sprinkle with the paprika-pepper mix.



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