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
- 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
Place onion and olive oil in large stockpot cook over medium heat for about 5 minutes.
Add squash, brown sugar and seasonings. Continue to cook for about 5 minutes.
Add broth and cook until squash is soft. Using an immersion blender, blend the ingredients in the stockpot until smooth.
Add more salt and pepper to taste and cream, if desired. Garnish and serve.
Approx 6 servings.
-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.