Butternut Squash Soup

by Katherine

          I love pumpkin soup; it just tastes and smells like fall. So, I knew it was time that I tried to master one myself (this one being butternut squash, also very fall appropriate). The great thing about this recipe is the consistency. I think recipes often call for too much stock, which makes the soup too thin. But this one is thick and creamy, the right ratio of squash to stock. The whipped whipping cream helps too!  It turned out well and the flavor was great, loved the hint of apple!

Butternut Squash Soup

Makes: 4 bowls     Roast Time: 1 hr     Prep: 20 min     Cook: 40 min


5 cloves   Garlic, minced
3               Onions, chopped
2 med.     Apples, chopped
2 1/2 c.    Roasted Butternut Squash
20 oz.      Chicken Stock
1/2 c.       Whipping Cream
1/8 tsp    Nutmeg
1/2 tsp    Cinnamon
1/4 tsp    Cumin
1/8 tsp    Cayenne
                Pepper to taste

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1. To roast a butternut squash, cut the ends off. Slice it in half long ways. Brush with olive oil and place flat side down in a baking pan. Cook in oven for 45 min-1 hr depending on the size. Our 4 lb squash took an hour (note: we did not use the whole squash for this recipe). Pierce with fork to check if it's done, should be soft but not mushy. Let cool and scoop out squash from the skins.
2. Saute garlic and onions in olive oil with a bit of salt and pepper for 5-10 min or until they start to soften.
3. Add apples and a dash of cinnamon and cook for 2-4 min.
4. Add squash and chicken stock. Bring to a boil, then reduce heat and simmer over medium-low heat for 25 min, stirring occasionally.
5. Meanwhile, whip the whipping cream until peaks form.
6. When the soup is done simmering, use an immersion blender (or transfer to a food processor in small batches) to blend the soup.
7. Add in cream and blend more.
8. Add in spices and stir. Add more of one or the other depending on your tastes.