{"id":489,"date":"2010-10-12T12:48:11","date_gmt":"2010-10-12T16:48:11","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=489"},"modified":"2013-06-16T11:50:36","modified_gmt":"2013-06-16T15:50:36","slug":"thanksgiving-recipes-creamy-butternut-squash-soup","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=489","title":{"rendered":"Thanksgiving Recipes: Creamy Butternut Squash Soup"},"content":{"rendered":"

Time: 45mins – 1 hour<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n

2 small butternut squash
\n1 medium carrot, shredded
\n1\/2 small red onion, diced
\n1 stalk celery, diced
\n2 cloves garlic, minced
\n4-6 cups vegetable stock
\n1\/2 to 3\/4 cup half& half\/ light cream
\n1\/2 cup butter
\n1 tbsp olive oil
\n1\/2 nutmeg, grated
\n1\/2 tsp cinnamon
\nSalt & pepper
\nChives<\/p>\n

Halve the butternut squash, scoop out the seeds and lay cut side up on a deep baking dish. Fill the dish with an inch of water and bake the squash for 45 mins – 1 hr in a pre-heated 375F oven until soft. Peel the skin off and mash until fine. Meanwhile, heat the oil and butter in a deep soup pot and saut\u00e9 the onions, carrots, celery and garlic with a pinch of salt till soft and translucent (about 5-7 minutes).\u00a0 Pour in 2 cups of vegetable stock and cook on medium heat for 15 minutes until the veggies are soft. Add in the mashed squash puree, 2 cups of stock, cinnamon, nutmeg. Adjust salt & pepper to taste. Simmer on low heat for an additional 15 minutes. If the mixture becomes too thick, add in the remaining stock . The soup should be the thickness of light cream. Take the soup off the heat and puree it smooth in a blender or using an immersion blender.\u00a0 Return to the pot, add in the light cream (top off with more stock, if you like it thinner). Bring to just under a boil and take off the heat. Serve with snipped chives.<\/p>\n","protected":false},"excerpt":{"rendered":"

Time: 45mins – 1 hour Ingredients 2 small butternut squash 1 medium carrot, shredded 1\/2 small red onion, diced 1 stalk celery, diced 2 cloves garlic, minced 4-6 cups vegetable stock 1\/2 to 3\/4 cup half& half\/ light cream 1\/2 cup butter 1 tbsp olive oil 1\/2 nutmeg, grated 1\/2 tsp cinnamon Salt & pepper … [Read more…]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[72,73,19,71],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-489","6":"format-standard","7":"category-starters-sides","8":"post_tag-butternut","9":"post_tag-pumpkin","10":"post_tag-soup","11":"post_tag-squash"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=489"}],"version-history":[{"count":8,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/489\/revisions"}],"predecessor-version":[{"id":816,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/489\/revisions\/816"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=489"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}