One day my neighbor, who is an expert gardener, came over and saw that I had three Butternut Squash centered on my table with ribbons tied around the stems. He laughed when I told him I had never cooked Butternut Squash, only used them as table decorations. I have since reformed and cooked this funny squash several times since.
Butternut Squash Soup
Ingredients
- 1 sweet onion chopped
- 1 Butternut Squash peeled seeded and cubed. About 5-6 cups
- 1 tablespoon olive oil
- 1 tablespoon brown sugar
- dash nutmeg
- salt and pepper to taste
- 4 cups chicken or vegetable broth
- 3 tablespoons cream or half and half optional
Instructions
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Place onion and olive oil in large stockpot cook over medium heat for about 5 minutes.
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Add squash, brown sugar and seasonings. Continue to cook for about 5 minutes.
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Add broth and cook until squash is soft. Using an immersion blender, blend the ingredients in the stockpot until smooth.
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Add more salt and pepper to taste and cream, if desired. Garnish and serve.
Approx 6 servings.
Recipe Notes
-If you are a curry lover, 1 teaspoon of curry powder is a great addition.
-The easiest way I have found to peel a Butternut squash is with a vegetable peeler. Take long slow strokes.
-If you don’t have an immersion blender, take the soup from the pot in about 3 batches, and process (carefully) in a blender until smooth.
looks delicious!
do visit my blog when u find time!
What is better, especially in Autumn, than butternut squash soup? I really don't know. Surprisingly, it never occurred to me to actually make it. I think I might just try it! And I'm sure it comes as no surprise to you that I have not one, but two immersion blenders. No, seriously, I do. Bob bought them, obviously.
Hey I have a butternut squash sitting on my counter wondering what to be done with. Now I know. Once I get home I will be making this, and luckily I have an immersion blender.
P.S. It is 80 degrees and I am sitting by the pool