Fri, 04 Nov 2005
This one was inspired by a very tasty soup made by my friend Ryan (who, incidentally, I am going to see this weekend) and adapted to fit what was in my fridge.
Buttery Butternut Squash Soup with Thyme
Ingredients, in order of appearance
2 red onions
1 bunch scallions
1/2 stick butter
1/2 butternut squash, diced
~5 cups vegetable broth
5 cloves garlic, peeled
1/4 cup/small handfull dried porcini mushrooms
6-8 stalks/branches fresh thyme
1/4 cup white wine
1 Tbsp honey
Salt & Pepper to taste
3/4 cup wheatberries (or barley)
Instructions
- Saute the onions & scallions until they start to caramelize
- Add the squash and saute for another 5 minutes, then add the broth, thyme, mushrooms, and garlic
- When the squash starts to get soft, add the remaining ingredients
- Simmer until the wheatberries are fully cooked
- Add more salt/pepper/wine/honey/thyme/butter to taste
I'm guessing this would be a good soup for dunking bread as well, but I didn't have any at the time so I couldn't test that theory.
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