Butternut Squash Soup

  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters

This recipe was prepared using Braun’s MultiQuick 5 Hand blender with its blending shaft, and 2-cup chopper attachment.

Ingredients

  • 2 ½  lbs butternut squash, peeled and cubed, about 5 cups
  • 2 tbsp olive oil, divided
  • 1 tbsp butter
  • Salt, to taste
  • 3 leeks, white and light green parts only, cut into 4 pieces, about 2 cups when chopped
  • 1 shallot, peeled and cut in half
  • 1 tbsp fresh thyme leaves
  • ¼ cup medium or dry sherry
  • 1 quart vegetable broth
  • 1 tbsp real maple syrup
  • 1 tbsp balsamic vinegar
  • Pepper, to taste

 

  1. Preheat oven to 400° F. Line baking sheet with foil.
  2. Add squash to large bowl, toss with 1 tbsp olive oil, and season with salt.
  3. Place on baking sheet and roast for 25 minutes, stirring halfway through cooking time.
  4. Add leek to Braun Multiquick 5 2-cup chopper and finely chop on high speed. Remove to bowl and repeat with shallot.
  5. Heat remaining tbsp olive oil and butter in 3 quart pot over medium high heat. Add leeks and shallots, reduce heat to medium low and cook for 15 minutes, stirring often, until caramelized.
  6. Remove squash from oven and add it to the leeks and shallots. Stir in thyme, sherry and broth. Bring to a boil, reduce heat to medium low and simmer, uncovered, for 30 minutes.
  7. Remove from heat, attach the Braun Multiquick 5 blending shaft to hand blender and blend on high speed until desired consistency. Stir in maple syrup and vinegar and season with salt and pepper. Serve with cheese bread and mixed green salad.

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