Monday, December 3, 2012

T. Cook's Butternut Squash Soup

If you have ever been to T. Cook's at the Royal Palms hotel, then you know how amazingly delicious their food is. Whether you have been for brunch, happy hour, or all out dinner, you surely have not been disppointed. Recently I had been looking for happy hour options, and came across recipes listed on T. Cook's very own website. I thought it was so nice that they would share their money-making dishes, that I just about owed it to T. Cook and had to make their butternut squash soup. It is super creamy and great for a crisp fall day. 

T. Cook's Butternut Squash Soup

  • 1 tbsp olive oil
  • 1 large carrot, peeled and diced
  • 1medium onion, peeled and diced
  • 1 tbsp fresh ginger, peeled and minced
  • 1 clove garli, minced
  • 2 1/4 pounds butternut squash, peeled and diced large
  • 4 cups chicken stock
  • 1 cup heavy cream
  • 3/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • Salt and pepper to taste

Heat olive oil in a stockpot over medium heat. Saute the carrot, onion, ginger, and garlic until the onions begin to soften, about 5 minutes. Stir in the butternut squash. Cook another 5 minutes, stirring occasionally to prevent sticking.

Pour in the stock and bring to a boil. Reduce the heat to simmer and cook unil the carrot and butternut squash are soft, about 20 minutes, stirring occasionally.

Stir in the cream and spices and cook until the cream is heated. Puree the soup with a hand blender or in a full-size blender in batches. Season with salt and pepper to taste. Serve hot.

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