Have I ever mentioned that I love soup? How can you not love yummy goodness that makes you feel all warm inside?(sigh) I have literally had a butternut squash sitting on my counter top for a month now. I keep wanting to make this recipe but I have either not been in the mood for the soup or not in the mood to make it. It’s actually a pretty easy recipe. The only part I don’t enjoy is peeling the squash.
- 1 (2 to 3 pound) butternut squash
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 tsp turmeric
- 3 cups chicken stock
- Freshly ground nutmeg
- Salt and freshly ground black pepper
Preheat oven to 450 degrees. Start out by cutting the squash in half, removing the seeds and placing it on a cookie sheet to go into the preheated oven. Once you can stick a fork through the squash pretty easily you can remove it (about 30 minutes) and let it cool. When its cool enough to the touch scoop out the insides and set aside.
In a large pot melt the butter. Add the onion and cook til translucent. You can now add the turmeric and stir for about 1 minute. Add the squash and stock. Bring to a simmer and cool for about 10 minutes. Remove from heat and puree with an immersion blender or use a blender. Once blended season with salt, pepper and nutmeg.
I was trying to experiment and added blue cheese on top. It wasn’t that great. I’d recommend a dollop of creme fraiche or chopped green onions . Enjoy!