Butternut Squash Soup: A Good Way to Warm Up

When I was young, raking leaves was the only chore the kids in my neighborhood were quick to volunteer for. Why? We loved to run through the piles, kicking and jumping and laughing our way to making a big enough mess all so we could grab our rakes and start the fun all over again.

Never mind those leaf vacs and yard blowers. Whether you have a young one in your life or are simply young at heart, grab a rake and kick up a pile of leaves. And when you've had enough fun, this sweet and savory soup is a great choice for a lunch or dinner that will warm up your insides and tickle your taste buds. Plus it's low in sodium, high in nutrients and oh so good for you!

BUTTERNUT SQUASH SOUP
1 medium large butternut squash, 3-4 pounds
1 medium yellow onion, finely grated
1 tablespoon unsalted butter or olive oil
1 tablespoon honey
6 sage leaves (1/4 teaspoon ground)
freshly ground black pepper
2 cups homemade chicken stock (*see how-to below)
1 cup creme fraiche (The Silver Palate Cookbook, Page 339)

Preheat the oven to 350 degrees F. Prick the squash with a fork and place it whole on a sheet pan. Roast for 45 minutes in the oven until the squash has softened. Cool the squash, then cut it in half and remove the seeds. Scoop out the flesh and set aside.

Melt butter in a large saucepan or French oven over medium heat. When the butter starts to brown, add the onion and saute until it is translucent and starts to brown, about 4 to 5 minutes. Add the honey to the onion and cook until it bubbles. Add the squash and sage. Season the mixture to taste with fresh ground pepper. Pour chicken stock and just enough water to cover the squash. Bring the soup to a boil and lower the heat to a simmer. Cook the soup until squash is very tender, about an hour. Add more liquid if necessary to keep the squash submerged. Remove the pan from the heat and cool for at least 15-20 minutes. Puree the soup in a blender. Do not fill the blender more than half full at a time or you risk having the contents overflow.

Strain through a coarse strainer if you want a smoother soup or return it directly to the pan; season it with salt and pepper to taste. Bring the finished soup back to a boil. Ladle it into bowls and serve with a dollop of crème fraiche on top and an oven warmed crusty bread. Hint: Dip a whisk into the creme fraiche and swirl it into the soup. Serves 4.

*Cheap & Easy Chicken Stock How-to: Boil up a couple of chicken legs, adding sliced carrot, celery, and fresh parsley for about an hour to make a good easy stock to use in any recipe that requires chicken stock – strain excess fat and the veggies out for a nice clear broth, lightly season with salt if desired. You can save the cooked meat for a small pot pie or chicken salad.

Comments

  1. That "Do not fill the blender" tip seems like a crucial one to remember, LOL!

    ReplyDelete
  2. Is it ever -- I learned the hard way. The first time I made a hot pureed soup it sorta blew up in the blender!

    ReplyDelete

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