Butternut Squash Soup with Chive Oil
Contributed by: NAPSA
Create A Beautiful, Inexpensive Soup In A Few Easy Steps
(NAPSA) - Cooking for a special occasion can take all day in a hot kitchen and require costly ingredients, which many of us on a budget can't afford.
This Butternut Squash Soup can begin a spectacular meal. The secret is in the easy-to-make mixture of chives and cooking oil. (Your food processor does all the work for you.) Chives taste like a sweeter, milder version of an onion. That hint of oniony flavor adds spark. If you prefer, leave the peel on the potatoes for a thicker, heartier soup.
Add a few slices of French bread on the side and you have a quick and easy low-cost starter for your special occasion.
- 1/3 cup LouAna vegetable or canola oil
- 7 cups (1/2-inch) cubed, peeled butternut squash
- 1 1/2 cups (1/2-inch) cubed, peeled russet potato
- 1 1/2 cups chopped onion
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 3 cups fat-free, less-sodium chicken broth
- 2 cups half-and-half
- 1/2 cup vegetable or canola oil
- 1 (1-ounce) package fresh chives
Heat oil in a large Dutch oven (or another thick-walled iron cooking pot with a tight- fitting lid) over medium-high heat. Add squash, potato, onion, salt, pepper and nutmeg to pan; saute 3 minutes, stirring occasionally.
Stir in broth; bring to a boil. Reduce heat and simmer 20 minutes or until vegetables are tender, stirring occasionally.
Remove from heat; let stand 15 minutes or until cooled slightly.
Place half of potato mixture and 1 cup half-and-half in a blender; process until smooth. Pour into a serving bowl. Repeat procedure with remaining potato mixture and half-and-half. Cover and keep warm.
Combine 1/2 cup oil and chives in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids. Drizzle about 1 tablespoon chive oil over each serving.
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Serving Size: Makes 6 Servings