RICHMOND, Va - Martha Stafford, Founder of The Charlottesville Cooking School made a return visit to the Virginia This Morning Kitchen with a Fall-inspired recipe for Butternut Squash Soup. Thee Charlottesville Cooking School is hosting a Lunch and Learn Event featuring Filet of Sole on Tuesday, November 10th from 12pm to 1pm at 2041 Barracks Road in Charlottesville. For more information visit www.charlottesvillecookingschool.com.
Butternut Squash Soup
1-2 TBS extra virgin olive oil, or butter
1-2 medium onion, diced
3-4 cloves garlic, crushed and minced
2-3 tsp. ground cumin
2 pounds Butternut Squash, peeled and diced
2-3 cups vegetable stock
1 tsp. salt
¼ tsp. Freshly ground pepper
*Optional garnish: chopped parsley, cilantro, toasted sunflower seeds, or pecans
**If the squash was not sweet enough you can add a little brown sugar, or maple syrup
- Heat the olive oil in a pot a large enough to hold all the ingredients. Add the onion and sauté over medium heat until translucent. Add the garlic and sauté until soft but not brown.
- Stir in the cumin and cook for two and three minutes. Add the squash and stir to coat each piece with the onion garlic mixture.
- Pour in the stock being sure there is enough to cover the squash. Bring to a boil, turn down the heat and let it simmer for 30-40 minutes, or until the squash is very soft.
- Puree the mixture using a blender or food processor. Thin the soup, if desired, with more stock.
- Garnish with chopped parsley, cilantro or toasted pecans or sunflower seeds.