Comment Recommends: Soups

October 7 th 2005

Brian's Butternut Squash Soup
(serves 6-8)

Ingredients:
6-8 cups chopped butternut squash (you can leave the rind on)
2 medium onions, chopped
1 chipotle pepper (not a whole can, just a single pepper)
6-8 cups chicken stock
4 cloves of garlic
1 can coconut cream
Salt and pepper to taste
1 heaping tsp Spanish paprika (smoked paprika if you have it)
½ cup butter
¼ cup table cream (16%)

Melt the butter in a medium sized pot, add onions and garlic and cook until onions are transparent. Chop the chipotle pepper, and add to the pot with the paprika. Next, add the squash, coconut milk, and 2 cups of chicken broth. Bring to a boil, and then simmer until the squash is very tender (around 30 minutes). Add 4 cups of chicken broth and simmer for 5 more minutes. Remove the pot from the heat.

Using a blender, blend the soup base until it is smooth and transfer it to a separate bowl. Add more chicken broth to thin the mixture as needed. Once the entire soup base has been blended, return the soup to a cleaned pot on the stove and simmer for 15 minutes. Turn off the heat, and stir in the table cream. Add salt and pepper to taste, and more chicken stock if the soup is too thick. For a little extra flavour, add ¼ cup parmesan cheese to the soup once it is blended.

Brian's Fall Apple-Cauliflower Soup
(serves 6-8)

Ingredients:
3 cups of unsweetened apple sauce
2 medium onions, chopped
2 medium heads of cauliflower, broken into flowerettes
4 cloves of garlic
½ cup butter
6-8 cups chicken stock

Fry the onions and garlic in the butter, until the onions are transparent. Add the cauliflower, applesauce and 2 cups of chicken stock. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the cauliflower is soft. Remove the base from the heat. Using a blender, puree the soup and transfer it to a separate bowl when finished. Add more chicken stock as needed. Once the entire soup base has been blended, return the soup to the cleaned pot on the stove and simmer for 15 minutes. Turn off the heat, and stir in the table cream. Add salt and pepper to taste, and more chicken stock if the soup is too thick.

 

Brian Harskamp is Senior Director, Philanthropy and Finance at Cardus.

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