Here we are at the third and final step in the Cook Along process. Our Creamy Butternut Squash Soup is almost done. In this part I added the remaining amount of liquid. The recipe calls for vegetable broth, but I had some homemade chicken stock in my freezer which I had to use up. So I used 4 cups of that and the remaining amount of water.
After the 10 minutes of simmer. I whipped out my trusty immersion blender (or as Alton Brown would say boat motor) This model was inexpensive and I have used it so often to make soup and mash potatoes. It has paid for itself several times over. I know for me putting soup into a blender would equate to spilling soup all over the counter. After buzzing up this pot of ingredients. I followed the remaining directions and brought it back to a simmer.
Ok now for my screw up. I forgot to get the coconut milk. My kids we’re fighting, I forgot my list and…well you get the idea. So I went with a half a cup of regular milk and a drop of coconut extract. I know it’s weird and might not work buy hey I “spased.” It happens. Do I think it would be much better the way it is written… Yes and will make it that way in the future.
After a few more minutes simmering. I gave it a taste. It is delicious, it’s not as creamy and it should have been due to my coconut milk issue, but the flavors are great you can taste the nutmeg, garlic, butternut squash and coconut. And yes they al play nicely together. Gotta say I am very happy with this dish and will defiantly make it again. How did your come out. Drop me a line and let me know.