Recipe Number: 3
Date Attempted: 1/9/16
Let me just start by saying that this is the first time I’ve ever cut a butternut squash and it was WAY EASIER than cutting a spaghetti squash, so that’s a win to begin with. As usual food 52 comes through with a win for me. This soup might be better than my mom’s (sorry mom)
- Link: https://food52.com/recipes/38357-hot-honey-butternut-squash-soup
- Review: ok so I tried to make my own hot honey for this recipe, and let me just say that is unnecessary and a complete failure. Honey caramelizes so you end up with a lot of extra super think caramelized honey which you can’t do anything with. Instead I’d combine honey and a bunch of red pepper flakes, taste and you can always add more if you like it spicier. I loved this soup though and had no problems bringing it to work all week with me. Topped with some green onions and sour cream – so yummy. I used a little bit less than half the recommended amount of butter and half and half instead of cream but honestly ½ cup of cream for 6-8 servings isn’t bad at all. Other than that it was a super easy soup to make and it was so good. Definitely recommend and would make again.
Remi’s Recipe (includes all modifications) originally from Food 52
Serves 4 to 6
- 1tablespoons butter
- 1 medium onion, chopped
- around 3 garlic cloves, chopped
- 1tablespoon ground ginger
- 1 teaspoon ground cumin
- 1 butternut squash, peeled, seeded, and diced (use two if they’re small)
- 1 Idaho potato, peeled and diced
- 3 cups chicken or vegetable stock
- 1/2 cup half and half
- 2 tablespoons honey plus enough red pepper flakes that when you taste the honey it’s kind of spicy but not in a want to rip your face off kind of way, plus more to taste
- Salt and freshly ground black pepper, to taste
- In a large pot, heat the butter and sauté the onions and garlic until softened. Add the ground ginger and cumin. Do not burn the garlic. Next, add the squash, potato, and chicken stock and cook, covered, on high heat until the squash is cooked and softened. If you don’t allow the squash to cook fully, the texture will not be nice when blended, so that is an important step.
- Allow to cool. Blend in batches until the entire soup is puréed and creamy. Return to the pot, add the cream and hot honey, stir well, and allow to simmer on low heat for another 30 minutes. Finish by adding salt and pepper to taste.
- Please note you will most likely need to adjust the amounts in this recipe, because the flavor will depend on how large and sweet your squash is, how heavy your cream is, and also how hot your honey is, not to mention that small things, such as the age of your ground spices, can affect their flavor. So be ready to taste and alter a couple times before serving. Serve with a big crusty baguette or with a dollop of sour cream or and some chopped chives. (definitely serve it this way)