Butternut Squash Soup

I’ve made this soup many times.  My older daughter came down with a cold and was craving it.  I asked her if she was sure she wanted Butternut Squash soup, considering it was 80 degrees outside. I made it at her request, even though the weather called more for Gazpacho.

This is a great “comfort food” soup, but I prefer eating it when it’s cold and rainy.

 

 

 

Okay, so I started with two 12 oz. bags of cut butternut squash.  You can buy a whole butternut squash, peel it and cut in 1 inch squares, but this is so much faster.

Place the cut butternut squash onto a cookie tray.

Pour some water onto the tray, so that all the pieces are laying in a 1/4 inch or so of water.

Place the squash into an oven preheated to 400 degrees F. and roast for 30 – 35 minutes.  At the halfway point, make sure to turn them once with a spoon.

Place about 2 – 3 tablespoons of unsalted butter into a heavy pot.  Melt butter.

Add 1 chopped onion to the butter.

Cook the onions for about 5 – 7 minutes.

Add the butternut squash to the onions.  Give it a stir.

Now add 4 cups of chicken broth.

If you do not have homemade stock, the best way to make some is by using “Better than Bouillon” chicken base.  Just 1 teaspoon makes 8 ounces. I use this stuff for almost everything that requires bouillon,  stock or broth.  It’s really flavorful.  It’s my little secret for many dishes.

Cover and cook for about 20 minutes over medium low heat.

Take an Immersion stick and puree the squash directly in the pot, until smooth.  Make sure that the heat is turned off while you are doing this.

At this point you can season with salt and pepper and serve as is, or for a richer version, add 1/4 cup of cream and blend.

My poor baby patiently awaiting her soup, adds oyster crackers on top.

Bed head and all!

 

Ingredients:

1 1/2 – 2 pounds butternut squash, cut into 1 inch cubes

1 medium onion

2 tablespoons unsalted butter

4 cups chicken broth

1/4 cup cream (optional, but recommended)

Salt and pepper to taste

 

Method:

 

Take 1 1/2 to 2 lbs of butternut squash, cut into 1 inch cubes and place on a cookie tray so that the squash is resting in 1/4 inch of water..  You can peel and cut a whole butternut squash, or do like I did, and buy the squash already cut into cubes.  This saves a lot of time and effort.  Roast at 400 degrees F.  After 15 minutes of roasting, turn them once with a spoon.  Roast for another 15 -20 minutes, for a total of 30 – 35 minutes.

Take 2 tablespoons of unsalted butter and melt in a heavy medium sized pot.  Once melted, add 1 chopped onion and cook for 5 – 7 minutes.  Add the butternut squash to the pot and give it a stir.  Now add 4 cups of chicken broth.  Cover and cook for 20 – 25 minutes over medium-low heat.  Turn off the heat and puree directly in the pot with an immersion stick blender.   If  you don’t have one, you can transfer the soup (in small batches )to a blender, but it SO much easier with an immersion stick blender.  Blend until completely smooth.  Season with salt and pepper, to taste.  At this point, you can serve it as is.  If you want a richer version, then go ahead and add 1/4 cup of cream and blend until well mixed.  Serve and enjoy!  Serves 6