We love squash, and there are so many ways to prepare it, savory or sweet, and altogether roasted! This is one of my favorite recipes! I hope you dig! After hearing the reading today at mass about the workers in vineyard, I felt especially happy to be working in service for the Lord, by feeding my family. I don’t always have this good of an attitude, but I pray it’s contagious, and that everyone who reads this is grateful for the family they have, and the good work they have in caring for them! Gods generosity is amazing!
Butternut Squash Soup
8 Tablespoons (1 stick) Butter, I used Smart Balance because we try to stay away from dairy..
2 Onions roughly chopped
6 pounds butternut squash (2 large squash) cut in quarters, leaving seeds and strings intact
3 cups water/veggie stock
salt and pepper to taste
a pinch of nutmeg
chopped green onion/chives as a garnish
1. Melt the butter in a large heavy bottomed stockpot or dutch oven medium heat until foaming. Add onion and cook, stirring frequently, for about 3 minutes or until translucent. Add the quartered squash and cook, cut side down adding a cup of water, bringing to a boil, then reducing heat to low. Cover pot and cook until the squash is completely tender, about 30 minutes.
2. Take the pot off the heat, and transfer the squash to a rimmed baking sheet.When it’s cool enough to handle, use a spoon to scrape the flesh from the skin. Reserve the flesh in a bowl and discard skin. I kept all the orange fibery parts and pushed it together with the seeds through a sieve.
3. Strain the steaming liquid through a mesh strainer into a second bowl, discard the solids in the strainer. Rinse the pot.
4. Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. If you run out of liquid, just add water or veggie stock.Transfer the puree to the clean pot and stir in any remaining steaming liquid, and more water until you have a desirable consistency.
5. Warm over low heat until hot 3-5 minutes. Stir in nutmeg and adjust seasonings. Serve hot with a sprinkling of green onions or chives and a warm hunk of bread or crusty bagel! This soup can be stored in the fridge for several days. If you feel adventurous, adding 2 Tablespoons of fresh cilantro leaves, some lime juice as a garnish and some curry powder (2 Tablespoons) to to the blender when pureeing the squash!
Enjoy! Do you have a favorite squash recipe? Share in the comments below!