Fall is here and although the Indian summer we are having in Minnesota does not warrant it, I’ve started making some of my favorite cool weather recipes. Squash is probably my favorite fall food. Albeit one of the ugliest foods known to man, I like to apply the old adage that beauty is on the inside. The beautiful color and amazing nutritional value make this a very appealing food. The curvaceous shape, the fervid color and the savory flesh makes butternut squash almost a hedonistic experience.
Butternut Squash Soup
Ingredients
- 2 to 3 pounds of butternut squash
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Nutmeg
- 2 tbsp honey
- Salt and freshly ground black pepper
Directions
Preheat the oven to 400 degrees F.
Halve the squash the long way and brush the flesh of the squash with a little butter. On a sheet pan lay the squash flesh side up. Roast for about 40 minutes or until the flesh is nice and soft. Allow to cool and remove seeds.
Add onion and butter to a large pot and cook until onion is translucent. Scoop out the flesh from the squash and add to the pot. Add chicken stock. Bring to a simmer and about 15 to 20 minutes. Puree the soup with a stick blender or place soup in a blender and puree and then return it to the pot. Stir in honey and season with nutmeg, salt, and pepper. If you enjoy a more creamy soup, add ½ cup heavy cream.
Oh my, that looks yummy!
I JUST had acorn squash the other day with butter and brown sugar, and it was almost too decadent for dinner. I will definitely be consorting with some butternut squash soon…sans chicken stock.
This soup is awesome! Made it for dinner last night. It was rich and tasty even without using the cream option. Glad our garden produced quite a few butternut squash this fall as now we have a new favorite way of eating it.