Yummy Butternut Squash Soup

Posted on Nov 20, 2013

Butternut Squash Soup

 

As the days get shorter and cooler do you find yourself thinking about soup? It’s got that warm, cozy appeal that makes us feel satisfied and cuddled.  I love to wrap my cold hands around the warm bowl on a chilly day and smell all the aromas, the steam warming my face.  My favorite is butternut squash soup.

There’s something about the hint of sweetness the squash brings and its classic color, perfectly suited to the season, accented with nutmeg, that is gastronomically and emotionally satisfying.  It’s creamy and savory with an earthy nuttiness complimented and enhanced by the bit of ginger.  It’s like the prettier, more grown up sister of tomato soup:0)

 

bake butternt squash chunks ps

 

My daughter did a lot of cooking when she came home for fall break including a batch of delicious butternut squash soup, I think mostly to gear up for the cold weather she would return to on the easy coast at the end of the week.  She did the whole thing herself from the Mister’s recipe, who got it from his mom.  Grandma Jeri, it might have skipped me, but your panache for cooking lives on.  The soup, topped with fresh nutmeg,  was soooo good!

 

Fresh nutmeg butternut squash soup

 

The other great thing about a batch of homemade soup is there’s plenty for leftovers. The day my daughter went back to school I had a bowl of her homemade butternut squash soup.  It was like getting little hug from my kiddo on the other side of the country and a wink from her grandma. Isn’t it amazing what a little soup can do?

 

Here’s Grandma Jeri’s>Mike’s>Silken’s Butternut Squash Soup recipe:

Side note: We  tend to eat it on it’s own as a meal, but we recently paired it with fresh grilled artichoke…Heaven!

Ingredients:

1 medium butternut squash.  Look for rich color for ripe fruit.

2 cups chicken stock (fat free is fine)

4 tbsp butter

1 pint half and half

1 large or 2 small shallots

1 teaspoon crushed or freshly grated ginger (no powder!)

nutmeg, salt and pepper to taste

blender butternut squash soup ps

Chop the squash into 2″ squares and bake on a cookie sheet for 45 minutes at 350-375 degrees.

Let the squash cool so you can handle it and peel the pieces.  Blend the peeled chunks with chicken stock and half and half. Blend smooth.

Slice and saute shallots with butter in a sauce pan until they are clear-ish and soft. Add cooked shallots to blender and blend until smooth.

Place mixture in a saucepan and add ginger, nutmeg, salt and pepper to taste.  A pinch of each is a good start.  Stir regularly and heat the soup on low until it gets hot and the spices have permeated, about 10 minutes.  Give it a taste test about half way through and add more nutmeg, salt or pepper as needed.

Top with a little fresh ground nutmeg and Enjoy!

 

 

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