Anti-Vampire Potion (Butternut Squash & Garlic Soup)
Prep Time: 15 min Total Time: 25 min
YIELDS: 6 servings
This halloween will be cold and rainy in Austin. To keep yourself warm and protected from the things that go bump in the night try out this Anti-Vampire Potion(Soup)! The butternut squash gives it warm color, and garlic wards off any unfriendly spirits. Try using whipping cream for an extra smooth texture.
Other than warding off vampires, garlic(Da Suan) is best known for its powerful anti-microbial and immune-enhancing properties. It is a warming herb that is wonderful in teas and meals, making it easy to incorporate into any diet and health regime. It prevents illness, lowers high cholesterol and blood pressure, cures ear and lung infections, and helps move Qi, preventing stagnation and inflammation.
From a western medicine perspective, garlic is used to clear sinuses; lower cholesterol; lower high blood pressure; prevent common colds and infections; support digestion; relieve earaches; reduce fever, relieve joint pain.
Garlic contains: allicin (sulfur compound and antibiotic) perhaps highest sulfur content of any other food, phytoniced (antifungal compound), enzymes, minerals, proteins, saponins and flavonoids. Keep in mind: Allicin exists only in raw garlic! (Cooking garlic kills the compound and causes it to decay into other compounds which are less effective).
INGREDIENTS
2 tablespoons butter
1 medium onion, chopped
8 garlic cloves, chopped
1 teaspoon ground cinnamon
1/4 to 1/2 teaspoon ground nutmeg
4 cups peeled butternut squash, cut in 1-in. cubes
2 cups vegetable stock
2 cups half-and-half or heavy whipping cream
Salt and pepper to taste
1 package (5.2 ounces) Boursin Garlic & Fine Herbs
INSTRUCTIONS
In a large saucepan, melt butter over medium heat. Add onion and garlic; cook until tender, 3-4 minutes. Add cinnamon and nutmeg; cook 2 minutes.
Stir in squash and vegetable stock. Bring to a boil. Reduce heat; simmer, covered, until squash is tender, 15-20 minutes.
Use an immersion blender or pulse soup in batches in blender until smooth. Return to pan; add half-and-half cream and salt and pepper to taste. Heat through, but do not boil. Serve immediately with crumbled cheese or drizzled cream. Optional: top with pumpkin seeds or fresh herbs!
photo and recipe credits to Taste of Home
