I tried my hand at making some Butternut Squash soup the other day, and YUM! It was easy and delicious. The recipe is from my cousin Jen. I think I will make some more for the freezer when squash is inexpensive so that I can enjoy it for lunches through the winter.
Friday, October 24, 2008
Yummy Butternut Squash Soup
1 Medium Butternut Squash (about 2 1/2 pounds)
Nonstick Vegetable spray
1 medium onion (chopped, about 1 cup)
1 Tbsp. freshly grated ginger (optional)
3 Tbsp. unsalted butter
3 cups chicken broth (or stock)
Salt and Pepper to taste
Cut squash in half lengthwise, and scoop out seeds. Arrange halves, cut side down, in a roasting pan that has been sprayed with veggie spray. Bake the squash in a 375 degree oven for 45 minutes, until very tender. Set aside to cool. When the squash has completely cooled, scoop out the flesh from the skin.
While the squash is baking, cook the onion and ginger in the butter (in large sauce pan) for 10 minutes, until the onion is softened. Add the brother and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. (You can add water to gain the desired consistency...I like it thick). Add salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish with sour cream and croutons!
(This soup freezes and reheats wonderfully!)
Posted by Megan at 9:05 PM