Funny thing about living on the west coast, all week long it was summer and then suddenly today it turned into fall. To go with the chill and the rain I thought I would make a simple butternut squash soup. This is another easy meal effort wise though it does take about an hour from start to finish depending on how quickly you can prep the vegetables. If you are looking for a variation, try an easy curried squash soup, or the butternut squash soup with red lentils and coconut.
Butternut Squash makes such a rich, creamy soup without even having to add any cream to it. Of course it is even richer if you do add some. This recipe was loosely adapted from this book. Soups are great because they are so forgiving, so feel free to modify the vegetable ratios.
Butternut Squash Recipe
1 small onion
2 small or 1 large butternut squash
2 large baking potatoes
6C chicken or vegetable stock (enough to cover)
salt and pepper
1T olive oil
1/2C cream if desired (optional)
a few fresh chives
1. Prep the vegetables – dice onion, peel, seed and evenly chop squash and peel and largely dice potatoes.
2. Saute onion in oil until translucent.
3. Add potatoes, squash, paprika and chicken stock. Bring to a gentle boil, cover and simmer on low for 35 minutes.
4. In batches transfer to a blender or food processor and puree. I like to leave some chunks for texture.
5. Season with salt and pepper and reheat. Stir in cream if desired.
6. Stir in chopped chives reserving some for garnish.
7. Serve garnished with chives.[/print_this]