I made this soup for the first time the other night. I originally had this soup for the first time at Jen's blessingway. When I tasted it, I literally said, "Mmm... This tastes like an orgasm in my mouth." And the ladies who were standing around me said, "Ew... that doesn't sound good." And I'm all, like, "No, I mean, it's as awesome as an orgasm. Oh, never mind. I'll stop talking now."
So, anyway, I didn't take a picture of the soup, so I just grabbed this picture off the internet since basically all squash soups look the same. Everybody in my family loved it as much as I did (and I refrained from making any orgasm comments at the table).
As usual, all of the ingredients should be organic (for obvious reasons). This is a great way to get some yummy, good-quality fats into your diet (the butter and raw cream), as well as good-quality vegetables.
Here's the recipe:
4 cups butternut squash, peeled and diced
3 cups chicken stock
1 cup apple cider
1 medium apple, peeled and large diced
1 cup chopped carrots
1 medium onion, large diced
1/4 tsp allspice
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp crushed red peppers
1/2 tsp salt
1/2 tsp pepper
1/4 cup maple syrup
1/2 stick butter
1 cup raw cream
Place all ingredients (except syrup, butter, and heavy cream) in pressure cooker; secure lid. Set pressure cooker to soup or allow pressure cooker to rise in steam until probe lifts. Timer should be set for 10 minutes. (If you do not have a pressure cooker just cook everything until tender.) When cooking is complete, add syrup, butter, and heavy cream, puree soup with immersion blender or in a standard blender and serve.
Note: That isn't a photo of the soup I made. I just grabbed it off the net since I forgot to take a picture and pretty much all squash soups look the same.