Jake has been intrigued by squash lately, especially butternut. He had been watching Food Network Canada and asked me if I would whip up a butternut squash soup. Hmm. Having never made, much less eaten, butternut squash soup before, I thought this could get interesting.Recipe adapted From Food Network Canada
You need:
1 butternut squash peeled, seeded, and cut into 1 inch cubes (they are a bit tricky to peel-be careful!)
1/2 onion
salt and pepper
2 tbsp butter
2 apples peeled, cored, and chopped into chunks
6 cups chicken stock
1/3 cup cream
nutmeg
Pre-heat oven to 350 F
Toss butternut squash chunks in a small amount of olive oil and sprinkle with salt and pepper. Transfer to a baking dish and bake until tender. (I don't think it took forever, maybe around 20 minutes. I'll be honest-I didn't time it, sorry).
In a stock pot, melt the butter and saute your onions over medium heat until they are soft and translucent. Add the apples and continue to cook, turning the heat down if you need to, until they are soft and cooked through.
When the squash is tender , transfer it to a blender. Add the apple/onion mixture and about 1 cup of chicken stock.
This is where you get to decide how thick/thin you want your soup. I didn't use the whole six cups of stock, but rather more like 3 1/2. It might be a bit stubborn to blend, and I had to stop occasionally to give it a stir, add more stock, etc until the soup was smooth.
Transfer back to the pot and add 1/3 cup of cream. Re-heat over low until it is warmed through, adding more stock to thin it if you need to. Serve with a sprinkle of nutmeg on top.
Serves 2-3
