Make This Now! Butternut Squash Soup
Jennifer definitely loves her soups, and among the soup JPM’s clients most love is her Butternut Squash version, which won’t taste better than it will right now, as autumn ripens. You can even substitute or mix in other squash like acorn or even Cinderella or pie pumpkins.
BUTTERNUT SQUASH SOUP
5 lbs butternut squash
1 star anise
5 tablespoons butter
1 cup chopped yellow onion
1/2 cup organic carrot juice
1-1/2 quarts stock (vegetable, chicken or turkey)
1/4 cup fresh ginger juice or bottled ginger juice (or 1/2 cup Ginger Soother at Whole Foods)
1 tablespoon salt
HEAT BUTTER in a stock pan on medium heat until slightly brown and reserve half the butter until later. Add the onions and star anise to the butter in the stock pot and cook until light brown.
ADD squash, stock, carrot juice, giner juice and salt and with lid on bring to a simmer until squash is tender
REMOVE the star anise before blending. Puree contents of stock pot (in multiple batches) in a blender and drizzle in the brown butter (while blending). (Note: Only fill the blender about 2/3 of the way and cover lid with a cloth kitchen towel to prevent splatter)
SERVE SOUP warm.