Monday, January 6, 2020

Butternut Squash Soup

This is just a quick interlude between all the house renovation posts. Because renovating will make you very hungry. My friend Molly always hosts viewing parties for The Emmy's, The Golden Globes, and The Oscars. She takes care of appetizers and dessert and I typically create the main course. As it's January and cold I go for something hearty and warm. This year I made a creamy butternut squash soup (one of my go-to soups because how easy it is) with some add-ons. This is super simple - anyone can make this and impress their friends/family/date.

2 Tbs butter
1 white/yellow onion, diced
1 apple, peeled, cored, diced
1 whole butternut squash, peeled, cored, and cubed
1/2 tsp black pepper
olive oil
sage leaves
4 cups veggie stock
1/2 cream (this isn't necessary but it makes it extra creamy)

pomegranate seeds
1 Tbs butter
halloumi cheese

Toss the cut up butternut squash with a little olive oil and place on a tray (I suggest using parchment or tinfoil that has been sprayed) and roast at 400 degrees for about 20 minutes just to soften it.
Meanwhile, in a large pot, melt butter and add onion. Saute until the onion is translucent. I then chopped up 4 sage leaves and added them and cooked for another minute or two. Then I added the apple and the veggie stock. When the squash was soft I tossed that in the pot and I brought the temperature up until the soup started to boil. I then turned the heat off, added the cream, and then used an immersion blender until the soup was smooth.

In a saute pan I melted the butter, drizzled in a little olive oil, and cooked a handful of sage leaves until they just started to crisp up. Then I took them out and set them on a paper towel to drain the excess oil. Next I cubed up halloumi cheese and added that into the hot pan. halloumi is not a melting cheese. So I cooked each side for maybe two minutes, just until it browned. Then I removed the seeds from a Pomegranate (a lot more work than I realized, but worth it). The pomegranate seeds give you a little sweetness and a crunch, the sage adds flavor, and the halloumi is, well, I just love cheese. Back in August,  I ordered the scrambled eggs at Great White in Venice beach and the dish came with a side of halloumi and from then on I have wanted halloumi with everything. Because I love cheese.

~ Stephanie


1 comment

  1. This was the best soup! The creamy base and the delicious trifecta of garnishes. It's always the right time for halloumi!


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