Tuesday, December 29, 2015

Improved Butternut Squash Soup

So I love butternut squash. Pretty much anyway you make it, I'll eat it. One of my favorite ways to prepare it is soup, but I had a hard time convincing my dear husband it was as delicious as I thought it was until tonight. I found the secret to winning him over was to not overcomplicate the flavor and to make sure I got the right smooth texture. Winning! Tonight he said I could repeat this recipe. 😁 Here it is if you'd like to try it.

Butternut Squash Soup

2-3 small butternut squash or one large one
4 tbsp olive oil, divided
1 onion, diced
2-3 cloves minced garlic (I used roasted, but fresh is fine too. Roasted is a bit sweeter)
2-3 carrots,  roughly chopped
3 1/2 cups chicken broth or stock
2 cups milk
Salt, pepper, ground sage to taste

Cut squash lengthwise and scoop out seeds. Place cut side up on a cookie sheet and drizzle with a tablespoon or two of olive oil and sprinkle with salt and pepper and sage. Place in 425 degree oven for about 40 minutes, then set aside to cool for about 20 minutes.

In a soup pot, sauté onion and garlic in the remaining olive oil, and add carrots. Cook until tender, and then scoop out flesh of squash from its skin and add it to onions and carrots. Add chicken broth and bring to boil, then reduce to a simmer for about 20-25 minutes. With an immersion or stick blender (or transfer to blender), purée until smooth. Add milk and seasonings. Simmer another 10-15 until it comes to temperature again.

Serve hot with some sour cream and bacon bits if desired, or just on its own. We had homemade focaccia with ours. Enjoy!

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