Butternut squash is technically a fruit, but is all vegetable to me. This amazing squash can be roasted and puréed, and it is used in everything from casseroles, soups, breads, muffins, and gratin. It is packed with vitamin C and A, fiber, potassium, and is all-around a great food. My only complaint is that it is a bit difficult to cut.
Butternut squash soup is one of the only things my dad cooks that does not go on the grill. It is something that I have been cooking for years. It is basic, unpretentious, and delicious. This recipe really lets the butternut squash shine without any other ingredients that would steal its thunder. Seriously, the only ingredients you need are a butternut squash, 1 onion, and chicken broth.
I like to add half & half to make my soup creamy, and I enjoy sopping-up the soup with a nice piece of bread. Seriously easy, seriously good.Butternut Squash Soup by Anne Printable Recipe
1 Butternut Squash (approx. 3 pounds), peeled, seeds and pulp removed, diced
1 onion, diced
6 cups (48 oz) chicken broth
Half & Half to taste
1 TBS butter & 1 TBS olive oil
bread for dipping
In a large pot heat oil and butter over medium heat. Add onions and saute until translucent (approx. 7 minutes). Add butternut squash and chicken broth, and bring to a boil. Simmer until squash can be easily mashed by fork (approx. 20-25 minutes). In batches, carefully transfer squash and onions into a blender, adding a few ladle-fuls of chicken stock depending on your preference of how thin or thick you would like your soup to be. Purée. Transfer to a large bowl. Continue with remaining squash. If the soup cools while in the bowl, place back into the pot and heat through. Serve hot with a splash of half & half and pieces of bread.