Butternut Squash Soup

It seems to me that generally you are either a squash person or you aren't. There aren't many "in-betweeners". I LOVE squash. It doesn't matter what kind it is... I just love it. This is the time of the year when squash is prolific at the grocery store. Hence, yet another reason why I love Fall so much!

Butternut squash is one of my favorites. I can eat it just about any way you make it, but I especially love Butternut Squash Soup. It's SO easy to make (can be done in less than an 30 minutes.) and it is really good for you. Win! Win!

It's a dreary day in San Antonio today and I just happened to pick up a squash yesterday while I was at "Mecca". (Central Market) I also happened to make some chicken broth last night so... it's only logical that I make some soup today, right? An immersion, (stick or wand type) blender works great with this recipe but you can use a standard blender too. Just be careful to cover with a towel or leave enough space for venting as the hot soup will "explode" all over the place and you'll be left with a hot mess... and probably a few burns to show for it. Here is the recipe.

BUTTERNUT SQUASH SOUP

1 med. onion- finely diced

1 med. red pepper- finely diced (optional)

1 med. apple- seeded but not peeled (optional)

1 large clove garlic- minced

1 medium size butternut squash

2 tsp. fresh (1 tsp dried) thyme

olive oil

1- 1 1/2 quart chicken broth

salt and pepper to taste

Wash and cut squash down the center (the long way). Scoop out the seeds and place cut side down in a microwaveable pie plate. Add 1/4" of water to the pan and cover with Suran wrap. Microwave for 15-20 minutes, until the skin is easily penetrated with a fork. Remove from microwave and allow to cool.

While squash is cooking, in a 4 quart stock pot sauté onion, pepper and garlic until soft. Season lightly with salt and pepper. Add chicken broth and thyme. Turn heat to lowest setting.

When squash is cool enough to handle scoop flesh from skin and add to the vegetables.

 

If using an immersion blender, blend squash and veggies until smooth. If necessary, add water or more broth to bring to desired consistency.

Serve warm with a nice salad and some crusty bread.

Enjoy!

 

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