Definitely a soup day.

Ava and I got chilled to the bone trying to hurry up and plant some thornless blackberry starts ahead of the rain.  After stoking up a good fire, I decided soup was definitely on the menu for the evening!

I planted 16 Waltham butternut squash vines this summer and they were very prolific.  I ended up with a stockpile of nearly 100 squash heaped in a dark corner of my basement.  Certainly enough to last through winter.  Don’t be surprised if I give you squash for Christmas!

Butternut Squash

Potato soup has long been my favorite, but last year I came up with the following recipe for butternut squash soup, which in my book far surpasses potato.  This is my own version and after a several batches, I believe I have finally reached perfection.  The coffee shop I used to work for in college served homemade butternut squash soup and I was always too picky to try it.  I did not realize what I was missing out on!  It is creamy and savory, slightly sweet and the ginger makes for a pleasing accent.  Serve it up with the firmest, crustiest bread you can find, like a chewy french or artisan bread, lightly toasted and buttered.  Good stuff! 

Butternut Squash Soup

  • 1 large or 2 small butternut squash
  • 2 medium yellow onions, sliced
  • 2 (14 oz.) cans of chicken broth
  • 1/2 stick of butter, plus 2 tbsp.
  • 1 tsp. of ginger (or more, to taste)
  • 1 tbsp. salt
  • 1/2 tsp. black pepper
  • 1 cup heavy whipping cream
  1. Using a veggie peeler, remove all skin from squash, cut into 1-2″ cubes.
  2. Place squash in a large soup pot and add just enough water to barely cover, toss in a little salt, cover with lid and bring to a boil.  Reduce heat and simmer until squash is tender.
  3. Meanwhile, in a skillet, melt 2 tbsp of butter and saute onion until caramelized.
  4. Drain squash, reserving the water.  Add in carmelized onion and puree in blender until completely smooth.
  5. Return puree to pot and add the chicken broth, 1/2 stick of butter, ginger, salt and pepper.  Add enough of the reserved cooking water to reach desired consistency.
  6. Over medium-low heat, slowly bring the soup back up to a simmer, stirring occasionally.
  7. Remove from heat and stir in the heavy cream.  Serve with bread and enjoy!

Also, I recently learned that you can eat butternut squash seeds, just like pumpkin seeds.  (They are related.)  Wash your seeds, drain and spread out on a cookie sheet.  Sprinkle with a little melted butter and salt to taste.  Toast in a 325 degree oven, stirring occasionally, until lightly toasted.  These are great just to snack on or would make a crunchy addition to a salad.

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