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
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
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.