I am working on a fitness publication this week and was asked to contribute a recipe for the Fit Kitchen section. The magazine, FitFigures, is an African American performance magazine with a contemporary blend of physical training, health awareness, and nutrition.
Hurricane Irene blew in this past weekend and thankfully we missed the negative effects of the storm; but ended up with some beautiful, mild weather over the past several days. So with this change of weather, it got me thinking about the fall and hearty, comfort food. So I decided to make a butternut squash soup for my piece.
In my haste to finish this evening's dinner, I brushed the seeds from the squash down the drain. And before I knew it, I had a clogged garbage disposal. But never fear, a little vinegar, baking soda and hot water remedied that in minutes and I was ready to partake in this goodness.
Finish the soup with heavy cream, parsley, Greek yogurt, pancetta or blue cheese. Delicious!
Butternut Squash Soup
4 oz chopped pancetta
3 tbsp butter
2 tbsp extra virgin olive oil
2 garlic cloves, minced
2 lb butternut squash
3 carrots, chopped
1 Granny Smith apple
3 thyme sprigs
3 cups chicken broth
1/8 c sherry
1/8 tsp cayenne pepper
Salt and pepper, to taste
1/3 c heavy cream
Cook pancetta until crisped and drain on paper towel.
Add butter and olive oil to saucepan. Add garlic to saucepan and sauté for 1 minute. Add squash, carrots, apple, thyme, broth, sherry, cayenne, salt and pepper; and boil, uncovered, until vegetables are tender, 25-30 minutes. Discard thyme.
Purée soup in a blender until smooth. Garnish with pancetta and heavy cream or finish with another topping of your choice.
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