butternut squash soup.

Butternut squash soup is my absolute favorite comfort food when it starts to get cold. But, it's hard to find a recipe that isn't weighed down by cream, or that doesn't call for expensive white wine. I don't think that either is necessary, considering the squash is smooth and creamy on it's own. So, after experimenting a little bit, I have combined two pretty simple recipes, cut out the unnecessary ingredients, and come up with something pretty healthy and easy to make. I hope it makes you smile!

Butternut Squash Soup

1 medium/large butternut squash

olive oil

1/2 cup chopped onion

1 tbs minced garlic

4 cups chicken stock

1 cup milk

1. Cut the squash into quarters, then scrape out the pulp and seeds. Place the squash pieces in a single layer (flesh side down) in a baking dish. Pour 1 cup of water into dish. Bake the squash at 400 degrees for 1 hour.

2. Remove the squash from the pan and allow to cool. (You can place them in the refrigerator to speed up the process.) Scrape out the flesh of the squash, and place in a bowl. You should have about 4 cups.

3. Heat olive oil in a pot over medium heat. Add the onion and garlic, and saute until soft. Add the stock and squash, and remove from heat.

4. Puree the soup until smooth, using an immersion blender. You can also pour it into a blender and return it to the pot. If you don't have an immersion blender, you should get one. It is one of the best kitchen appliances I own!

5. Return the pot to the stove, and add the milk. Simmer, uncovered until the flavors are blended, about 15 minutes. Stir often, so as not to burn the milk. Season with salt and cracked pepper, and serve with bread. It's also great served over a small mound of mashed potatoes.

Let me know of you have any questions!