A simple and tasty soup to make for when you’ve kept the butternut squash from the Food Coop for a while and it’s cold outside. I’ve tasted a lot of things in restaurant winter squash soups and have been toying around with adding some herbs like nutmeg or other vegetables like celery, but squashes are so sweet and tasty that it’s hard to go wrong relying on their own flavor.
Cut and remove seeds from one butternut squash.
Coat with olive oil and bake in a glass dish for an hour at 375C.
(You can make this ahead and store it covered in the refrigerator until you’re ready to make soup.)
Coat with olive oil and bake in a glass dish for an hour at 375C.
(You can make this ahead and store it covered in the refrigerator until you’re ready to make soup.)
Peel the squash pieces with a knife.
Cut cooked squash into squares.
Saute some garlic in oil until brown.
Add the squash and mix it up.
Add about 2 cups of water and crush the squash with a ladle.
Add one vegetable bouillon (or replace all water with vegetable broth).
Blend using a stick blender.
If you don’t have one, cool the mixture and use a regular blender, then return to pot.
If you don’t have one, cool the mixture and use a regular blender, then return to pot.
Puree as needed and add two more cups of water depending on desired consistency.
Simmer covered for about 10 minutes, mixing occassionally.
Serve hot in a bowl. Top with chives or scallions before serving.
Mangia!
