Is there any soup more wonderful than butternut squash soup? Mmmmmm . . .the natural sweetness of the squash kissed with a hint of earthy-ness, creamy and with a hint of cinnamon. Comfort food at it's finest served on a cold fall day.
Butternut Squash Soup
Serves 4
Ingredients:
4 Tablespoon Butter (unsalted)
2.5 Pounds of Butternut Squash - this is the weight before peeling it.
1 Cup Water
1 Cup Milk
1 Teaspoon Brown Sugar
1/4 Teaspoon Cinnamon
Pinch of Nutmeg
Chives (for garnish)
Salt and Pepper
Chives (for garnish)
Salt and Pepper
Step 1: Prepare the squash by cutting of the ends, removing the seeds and then peeling it. Once peeled and gutted, cut into small chunks/squares and place in a microwavable bowl. Add the water to the bowl, cover it with plastic wrap and cook on high for 10-13 minutes. When it is done, it will be soft and you should be able to take a chunk out and squish it with a fork very easily.
Step 2: In a blender, puree the squash. To do so, add about 1/2 to the pitcher of the blender and puree. If it is too thick, add 1/4 cup of water at a time until you can puree it to a smooth consistency. Repeat this process with the remaining sauce. I ended up using roughly 1 cup of water to help puree it all.
Step 3: In a large pot, melt the butter. Once melted, add the squash and remaining ingredients. Heat on low, stirring, until heated through. Too thick? Add in a little more milk. Season to taste with salt and pepper and garnish. Serve warm.
