The weather in Texas has been crazy lately! One day it's 70 and the next it's in the 40's...you don't know if you should turn on the AC or keep the heat going. The other day, the temps dipped down into the 30's so naturally, I wanted to make something warm, filling, and delicious. Today's recipe is the perfect go to recipe for those cold nights when all you want to do is sit in front of the fire place and curl up with a good book. I hope you enjoy it in your house as much as it is enjoyed in mine!
Ingredients for the soup:
2-3 TBSP EVOO (extra virgin olive oil)
1 medium butternut squash (cut length wise with seeds discarded)
2 celery stocks, chopped
2 carrots, chopped
4 - 5 cups vegetable broth (I made a vegetable broth but you can use a store bought one or water)
2 teaspoons ground panca peppers (you can use a chiptole pepper or even green serrano peppers)
Salt & pepper to taste
Ingredients for the sour cream:
1 tsp ground panca peppers (I found these in a jar at my local Latin grocery store but it may be in the international food isle at your regular grocery store); you can also use another pepper in its place
1/2 cup sour cream (I used fat free)
Salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees
2. Wash and cut squash in half length wise. Using a spoon, scoop out the seeds, drizzle 1 TBSP EVOO, and sprinkle with salt & pepper.
3. Bake in the oven until the squash is tender ~ 45 minutes.
4. In a heavy pot, heat the remaining EVOO on medium to low heat. Add celery, carrots, black pepper, & salt and saute for 10-12 minutes (until the veggies are tender).
5. Scoop the butternut squash flesh out of the shell and add to the sauteed veggies.
6. Add the broth and bring to a boil. Reduce the heat, cover pot, and cook for about 20-30 minutes.
7. Using an immersion blender, carefully puree the soup until you reach a desired consistency. If you don't have an immersion blender, you can blend the veggies in batches in a regular blender or food processor.
8. Stir in the the panca pepper.
Directions for sour cream:
1. In a bowl, mix sour cream with panca pepper.
2. Stir in salt, & black pepper.
3. Top soup with a dollop of sour cream and enjoy!
Ingredients for the soup:
2-3 TBSP EVOO (extra virgin olive oil)
1 medium butternut squash (cut length wise with seeds discarded)
2 celery stocks, chopped
2 carrots, chopped
4 - 5 cups vegetable broth (I made a vegetable broth but you can use a store bought one or water)
2 teaspoons ground panca peppers (you can use a chiptole pepper or even green serrano peppers)
Salt & pepper to taste
Ingredients for the sour cream:
1 tsp ground panca peppers (I found these in a jar at my local Latin grocery store but it may be in the international food isle at your regular grocery store); you can also use another pepper in its place
1/2 cup sour cream (I used fat free)
Salt and pepper to taste
Directions:
1. Preheat oven to 400 degrees
2. Wash and cut squash in half length wise. Using a spoon, scoop out the seeds, drizzle 1 TBSP EVOO, and sprinkle with salt & pepper.
3. Bake in the oven until the squash is tender ~ 45 minutes.
4. In a heavy pot, heat the remaining EVOO on medium to low heat. Add celery, carrots, black pepper, & salt and saute for 10-12 minutes (until the veggies are tender).
5. Scoop the butternut squash flesh out of the shell and add to the sauteed veggies.
6. Add the broth and bring to a boil. Reduce the heat, cover pot, and cook for about 20-30 minutes.
7. Using an immersion blender, carefully puree the soup until you reach a desired consistency. If you don't have an immersion blender, you can blend the veggies in batches in a regular blender or food processor.
8. Stir in the the panca pepper.
Directions for sour cream:
1. In a bowl, mix sour cream with panca pepper.
2. Stir in salt, & black pepper.
3. Top soup with a dollop of sour cream and enjoy!
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