Butternut Squash Soup

Nothing is better on a cold day than a warm cup of butternut squash soup. And this recipe is actually good for you, too! Jordan Reid joins us with a little domestic bliss.

Audra Lowe: Nothing is better on a cold day than a warm cup of butternut squash soup and this recipe is actually good for you to. NonSociety.com’s Jordan Reid, joins us with a little domestic bliss for today’s better bites. Jordan Reid: Today I'm making a butternut squash soup. And the problem with vegetable purees is they often get kind of a bad wrap because if you order them in a restaurant, they’re often filled with cream and they’re filled with butter and they’re just not very good for you but it doesn’t have to be that way. This butternut squash soup recipe, it’s super easy, it’s super delicious and you can have it for like lunch with a little bit crusty bread on the side or you can serve it as a first course at a holiday gathering. So the first thing you do is you take two of these butternut squashes and you’re actually going to cut them lengthwise right down there, scoop out the seeds just like you do at a Halloween pumpkin and you’re going to put them on an oiled baking sheet. So you cook it for an hour at 375 and then you have to let cool for an hours so that you don’t burn your little fingers. Some of the skin should just come right off if you pull it off but if it doesn’t you just take a pairing knife and you just cut it off just like this. Don’t get your fingers because it’s kind of fun to do. You’re going to cut it into about two inch chunks, like that. The other thing that you’re going to need for this recipe is really not very much olive oil obviously and you need about one large onion or two small onions which are thinly sliced, you need about two tablespoons of ginger and you can actually—ginger just like this and I’m not usually—but with ginger and garlic, I feel like you’ve got the good stuff. So you mince two tablespoons in there, add two cloves, three cloves of minced garlic and about a tablespoon of light brown sugar and five cups of chicken broth. You’re going to put two tablespoons or so of olive oil, you add onions and ginger, the garlic, brown sugar and the cinnamon stick. You have to cover this and let it cook until the onions are translucent and really nicely cooked through and it will take about 10 to 15 minutes and it’s going to smell amazing. After you simmer everything for about 10 minutes, just bring it over to where you have your blender because you’re going to puree it as the last step. Don’t forget to take out the cinnamon stick. You’re going to have to work in batches because you obviously can’t get all of these into the blender. When you see a vortex appear at the top, that’s when you know it’s done blending and there, this is your butternut squash soup. My favorite way to serve butternut squash soup for a gathering is to actually put it in a little vintage cups and you can see I have a bunch sitting on the table but if you’re serving this cups, you’re guest can wander around and they don’t just sit down in the table. It’s very formal. So happy holidays guys, cheers! Audra Lowe: And you can get the complete recipe for this soup on our website at bettertv.com. All you have to do is click on the recipe tab.