The main reason I don't cook much these days is because I'm working full time and commuting quite a ways, which leaves very little time for cooking.
BUT, I really enjoy cooking, when I have the time and energy.
So, for this contest, I decided I'd take a different angle and present a cooking team made up of me (the blogger) and my grandmother (the cook).
I let her choose the recipe (I don't like squash but this was amazin!), and we went to work:
First we went to the grocery store and bought our ingredients, including:
butternut squash:
And garlic:
Then we assembled all the incredients back in my grandmother's kitchen:
Cooking with my grandmother is fun, because she shares stories and teaches me things about cooking I didn't know...and she cracks me up.
She doesn't close cabinets or drawers as she cooks. I go behind her shutting everything.
Now, our special ingredient was Knorr's Homestyle Stock.
See recipe below for cooking details...but needless to say, we ended up with some delicious Butternut Squash Soup! It was pretty easy and ended up being super tasty!
Ingredients:
1 lrg. Butternut Squash (3 lbs)
1/2 lb Italian sausage
1 lrg. onion, chopped
6 cloves minced garlic
1 TBSP sage
1 tsp marjoram
6 cups of chicken stock
1-2 TBSP olive oil
1 tsp lemon juice
1/2 cup of cream
2 TBSP butter
Cook the squash first:
You can do this in the microwave or a conventional oven.
Cut the squash in half and scoop out the seeds.
Then place two squash halves face down on plate with 2 TBSP on water on the plate and microwave for 15 minutes or so, until it sticks tender with a fork.
In the conventional oven, cover the two squash halves with foil and cook at 400 degrees for 30-45 minutes.
Scoop out the cooked flash and set aside. Discard peel.
Start the soup:
Put 1-2 TBSP of olive oil in a 3 quart saucepan (to keep from sticking).
Remove sausage from casing and mash into saucepan, cook until golden brown. (about 4 min)
Add 1/2 TBSP butter.
Add chopped onion to sausage and cook until onion is wilted and has started to carmelize. (about 6 min)
Add 6 cloves of minced garlis, 1 TBSP sage, 1 tsp of marjoram and cook about 1 min.
Then add cooked squash and the 6 cups of chicken stock.
Stir and bring to a boil.
Then reduce heat to low and simmer for 30 min.
Next, blend soup in a food processor or blender.
Then return soup to saucepan and add lemon juice, cream, butter & dash of seasoning.
Adjust seasonings as needed.
Overall cook time: 1 hour
Feeds: 6-8 people
***Knorr Homestyle Stock used to make chicken stock. Each tub makes 3 1/2 cups of broth, can be diluted with almost any liquid, from water to fruit juice. Uses carefully selected ingredients, including herms and vegetables, slowly simmered to perfection.
