How to Make Brandy Butternut Squash

Butternut squash are considered "winter" squash.

Butternut squash is a vegetable that is yellow in color and belongs to the gourd family of plants. This vegetable is a healthy food choice, since it is rich in vitamins A and C. Butternut squash, which are harvested from late summer through the winter, are often used in comforting recipes such as soups, stews and casseroles. One soup recipe that you can easily prepare involves the combination of butternut squash and brandy.

Things You'll Need

• 2 tbsp. butter
• Sauce pan
• 1 medium onion, chopped
• 1 butternut squash
• 1 medium green apple
• 3 tbsp. brandy
• 1/4 cup orange juice
• 14 oz. chicken stock
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 1 cup heavy cream
• Blender

Instructions

1. Peel one butternut squash. Cut it in half and remove the seeds. Cut the squash into chunks that are about 1 inch cubed. Set aside.

2. Peel and core one green apple. Cut it into 1-inch chunks and set it aside as well.

3. Melt the butter over medium heat in a large sauce pan.

4. Add the chopped onion and saute several minutes until it is golden.

5. Add the squash, apple and brandy to the pan and cook for one to two minutes, stirring periodically.

6. Add the orange juice, chicken stock, ginger and nutmeg to the pan, and increase the heat until you bring the contents to a boil. Reduce the heat to the lowest setting. Cover the sauce pan and allow the contents to simmer for approximately 25 minutes.

7. Pour soup mixture into a blender and puree it. Return the puree to the sauce pan.

8. Add the heavy cream to the soup. Stir well and leave the sauce pan on low heat until the soup is entirely heated all the way through the pan.

References

• Self Nutrition Data: Butternut Squash
• What's Cooking America: Squash
• McCormick Gourmet: Butternut Squash Soup