I have had butternut squash in the house since Thanksgiving - truly amazing how long it keeps. Butternut squash is alright on its own but tastes way better as a soup. I also feel the same way about potatoes and make potato leek soup on occasion. I make a lot of soup, it is what I do. Soup is nutrient rich and good for recovery or fueling. The best soup is made with homemade stock and this one started off with a whole chicken as usual. Come winter stocks and soup are made weekly in my house.
|Butternut Squash Soup|
Ingredients for Butternut squash soup follow:
1 Butternut Squash
3 Tbsp Butter
1 Large Onion
Fresh Ginger 1" x 3" piece
4-6 Cups Chicken Stock
Prepare the chicken stock and butternut squash in advance. To prepare the butternut squash preheat an oven to 350˚F. Cut the squash in half length wise and seed. Rub the exposed meaty part of the squash with olive oil and salt and pepper. Cook in oven for 1 hour or until soft. Let cool and spoon the meat out of the skin, discard the skin.
To start the soup, melt the butter (olive oil to keep it dairy free) in a soup pot. Skin, and dice the onion and skin and thinly slice the ginger. Add the onion and ginger to the pot and cook until soft 8 – 10 minutes. Add the Chicken stock and reserved butternut squash. Heat through for 20 – 30 minutes. Working in batches puree the soup in a blender, be careful with hot ingredients.
Serve with heavy cream (coconut cream to keep it dairy free) and garnish with parsley or chives. The only green I had was mint so that is what I garnished with. Toasted almond slivers or toasted squash seeds also make fine additions. Refrigerates well and can be enjoyed all week.