Today I used the last of the squash to make one final pot of butternut squash soup.*sniff*
I have to say, it’s delicious.
Here’s my recipe.
Rita’s Butternut Squash Soup
2 butternut squash, cut in half, seeded and roasted for 1 hour at 375 degrees.
3 apples, peeled, cored, cut up
2 T butter or olive oil
1/2 large sweet onion, chopped
2 cloves garlic, minced
1 qt. chicken broth
After the squash is roasted and cooled, peel it and cut it into 1-2 inch pieces. Saute the onion in butter/oil for a few minutes and then add the apples. Cook for about 5 minutes. Add the garlic and cook 1 minute more. Pour in the chicken broth, add the squash pieces, and bring to a boil. I add 1/4 cup Vermouth here for additional flavor- you can use any dry white wine… or not. Turn the heat down to simmer for about 20 – 30 minutes. Use a hand-held immersion blender* to puree the mixture. For added richness add 1/2 cup half and half or heavy cream and stir to blend. (optional) Add salt and pepper to taste. *If you don’t have an immersion blender, use a regular blender. Blend about 1 – 2 cups at a time and hold the lid on. Blending hot things can be very explosive. 🙂 I have frozen this soup with good results. Use it within a couple of months.
If you try my Butternut Squash Soup recipe, please comment to let me know how you like it. Thanks!