I love Butternut Squash! They are plentiful around here this time of year. I bought a medium-sized BN squash at the farmer’s market this week and the cooler temps are begging for warm soup – mmm
So today, inspired by a recipe on the Food Network web site I decided to go for it. Of course I added a little something more 😉 I wanted a recipe that did not call for milk or cream – I’m not a fan of either. So, this was my first time making it and OMG, it’s really so easy!! Not sure why I thought it was such a difficult thing to make…it is after all just soup!
Butternut Squash soup –
1 (2 to 3 pound) butternut squash, peeled and seeded
2 t olive oil (their recipe called for butter – I love olive oil!)
1 medium onion, chopped
*1/2 red pepper, chopped – *my addition. Next time I’ll also add a few cloves of fresh roasted garlic.
6 cups chicken stock
Salt and freshly ground black pepper
Cut squash into 1/2-inch chunks. In large pot melt butter. Add onion and cook until translucent. Add squash and stock. Bring to a simmer and cook until squash is tender, about 30 minutes. Remove squash chunks with slotted spoon and place in a blender/food processor and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Now, back to Crochet…