Make Soup Like a Boss

Butternut squash,pumpkin ale & cheese soup

IMG_2721 IMG_2722 IMG_2723 IMG_2725 Butternut Squash, Pumpkin Ale & Cheese Soup

The temperature drops below 100 around here in the desert and we pull out our pots and start making soup cause it has “cooled off”. LOL

I believe we all feel once the holidays and cooler weather get here its time for soup. Here is one of my favorites that I’m sure your family will welcome during the holiday.

2 medium Butternut squash (about 5 cups) peeled and cut into 1 inch cubes
1 medium Onion, chopped
2 Carrots, chopped
2 stalks Celery, chopped & 1/2 of medium-sized leek, sliced

2 Tbsp. flour

4 cups shredded sharp cheddar cheese

4 cups chicken stock

2 Pumpkin Ale Beer, I used Blue Moon Pumpkin Ale
1/4 tea. of dried thyme
1/4 tea. Tony’s Cajun Seasoning
1/4 tea.of mustard powder
A few dashes of Hot Sauce, I used Tapito
Salt & Pepper

Canola Oil

In a dutch oven heat a little canola oil. On a medium heat saute veggies until the onion starts to become translucent, stir frequently to prevent burning. Add flour and spices and stir to incorporate, cook for a minute don’t let anything burn. Add chicken stock beer, salt, pepper. Turn heat on high and bring to a boil, stir, reduce the heat to low and cover. Cook for 20-30 minutes.

Test veggies to make sure they are very tender, if they are not than cook some more. If they are done, add the hot sauce, then taste and adjust salt and spice.

Remove from heat. Use immersion blender to blend the soup completely smooth, while the blender is going add the cheese a handful at a time. Blend until completely smooth.

Top with a dollop of sour cream, croutons or some of those pie crust croutons we talked about last month.

Butternut Squash are not as hard to work with as you might think. I cut both ends off, use a potato peeler to take off its hard outer shell. Cut squash in half lengthwise and remove all seeds and pulp. Slice in wedges then in chunks.It is that easy.

Happy Soup Making,you”Boss Lady”you.


Butternut Squash Soup w/Pie Crust Croutons

Halloween & Fall Meal
Halloween & Fall Meal

There are a lot of Butternut Squash Soup recipes going around right now but this one has a few different twists to it. It is a lighter version of most soup’s due to the Coconut milk instead of heavy cream, it’s a recipe from Kelly Osbourne‘s diet tips, yes  Ozzie Osbourne‘s daughter,that’s where the Halloween part come’s in because Ozzie puts out a Halloween  feel don’t you think( I mean biting heads off bats)? Plus nothing says “FALL” like Butternut Squash. She says she ate this a lot while she was loosing  her weight.

Kelly’s Butternut Squash Soup

2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or water
1 cup canned coconut milk
Salt and pepper as needed

1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.

2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk(see my tip if you can’t find Coconut Milk)

3. Puree soup in a blender, working in batches so you don’t overflow. Season with salt and pepper to taste. ( I used my hand-held stick blender, if you don’t have one get one)

4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.(I used a sprig of thyme and pie crust croutons)

Makes six 1-cup servings. Each serving: 219 cal, 13 g fat.

* I did not have coconut milk in a can, but I did have Cream of Coconut, so I mixed 1/2 cup with 1/2 cup evaporated milk. It probably made calories go out a bit but was very tasty and on the sweet side.

I sprinkled my “Pie Crust Croutons” on top and served with a grilled cheese Sammie.

Butternut Squash

I used part pre-cut squash and part fresh just because that’s what I had. Buy fresh its just a little more work peeling and chopping but its cheaper and fresher. Always a better choice.

My daughter Kelly and I both loved it and she says it’s a keeper and should be shared.