Butternut Soup
1 small butternut squash
2 T. honey
1 t. salt
½ t. ground nutmeg
¼ t. ground ginger
3 cups chicken stock or bouillon
Roast the squash. First poke it with a fork or knife to vent, then pop it in the oven at 400º for 45 minutes. When you take it out, it should be soft and a little puffy (like a big baked potato). Cut it in half and scoop out the seeds, peel the skin off. It should come off easily. Cut what’s left into chunks and throw it in a pot or microwave-safe bowl.
Over the squash chunks, pour the honey, salt, nutmeg and ginger. Some dried onions can be good, too. Then pour your chicken stock over the whole thing. It should be enough to cover the squash chunks plus an inch or so. If not, add water until it does. Nobody likes dry squash.
On the stove, bring it to a low simmer for 45 minutes to an hour. In the microwave, 10 minutes on high seems to do it. Then let it cool. Now you’re going to puree it. Do it a little at a time, and vent the steam as you go, or you will have squash splatters! That little rubbery thing in the top of the lid? It comes out—ya, like that, it’s for pureeing hot stuff, just like this. You don’t think it’s hot, but when those soft chunks of cooked squash burst open—it is. Awesome.
Now, if you’re going to eat it right away, warm it back up and throw a dollop of cream on there. Yummy. If you’re saving it for later, it freezes great! What a yummy autumn treat!
Labels: butternut squash, soup
link | posted by Sarah Jean at 11:40 AM
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