It is Fall. . .and that means we get to try some fall cooking!
I made squash soup for the first time last year--only because we decided to try to grow some butternut squash in our garden. My hubby remembered his mom making stuff with squash, so we though it would be good to grow. . .if it grew. The squash did grow great, but when I asked hubby what his mom had done with the squash, he couldn't remember. Off to the Internet I went!
We once had a squash soup as a starter at a fancy-ish restaurant, so I thought I might give it a try. It turned out to be wonderful. So. . .a week ago (or more, don't remember anymore!) I made it again!
I have no idea where I got the recipe from, so here is my go at it. . .
What you need:
1 large butternut squash
1 medium onion
2 apples, peeled and chopped
salt and pepper to taste
6-8 c. chicken stock or broth
The recipe suggests slicing the squash as shown (which isn't butternut squash, but looking at the web, this kind is similar--just a tougher shell. I needed hubby to cut them open for me. I wasn't strong enough!) Slice, take out the seeds and goop, then score it to let olive oil seep in and then sprinkle with salt and pepper. cover with foil and roast in a 350F oven for about 1/2 hour. I used this squash as food for the baby as well, so I just roasted it for now, and added the spices later on to the soup.
Next I put a little butter or olive oil in large pan, added a chopped onion, and added the salt and pepper now.
Once the onions were soft, I scooped out the squash from the shells and added the rest of the ingredients. After the soup came to a boil, I simmered it for about 30 minutes--until everything was soft and the house smelled great!
Then, I scooped it into my magic bullet, and pureed it.
The recipe suggested adding a splash of white wine to give it a refreshing kick. For a more savoury taste, it suggested replacing the cinnamon and nutmeg with sage and bits of chopped bacon. We remembered eating it at the restaurant with a dollop of herbed cream.