I’m loving Butternut squash, and tonight I decided to try a variation of a very recent BN squash soup I prepared. As before, I used a sweet potato and carrots to compliment the squash, but substituted smoked salmon for the pear, and served the soup with a garnish of asparagus, smoked salmon, and fresh Dill. The result…a totally different aroma and flavor.
Butternut squash, peeled and cut into 1’ cubes
Sweet potato. peeled and cut into 1’ cubes
Carrot, peeled and cut into small pieces
Smoked salmon, coarsely chopped
Garlic and green onion
Red pepper flakes
Asparagus, cooked for 2 minutes in microwave and cut into ½’ pieces
Salt and pepper to taste
Cook the garlic and onion in olive oil until soft – about 5 minutes – then add the vegetables and continue cooking over med-high heat for another 5-10 minutes. Add the seasoning and enough broth and to cover the veggies, bring to a boil, cover and continue cooking over low heat until the veggies are soft. Add the smoked salmon and cook for another 4-5 minutes. Then puree with an immiscible blender or transfer to food processor.
I used a package of thinly sliced smoked salmon, saving a small amount to use as a garnish along with the asparagus.
Place the stalks of asparagus in a shallow dish with about 1 tablespoon of water, cover with plate or plastic wrap and nuke for about 1-½ minutes. Cut and add to the soup as garnish.
Modesty prevents me from writing what I really think of this dish…so I will just call it a 10 and leave it at that. However P says it is a 25…she can say that. The smoked salmon, asparagus, and dill were made for one another.