Butternut Squash Soup

A creamy soup of pureed squash and vegetables. Delicious on a cold night or a tasty lunch with some good bread. Freeze portions.

Time: 1 hour plus
Serves: 4

     INGREDIENTS

• 1 butternut squash
• 2 tablespoon olive oil or butter
• 1 carrot diced
• 1 large stalk celery diced
• 1/2 of an onion diced — about 1/3 cup 1/2 teaspoon salt and pepper
• 1/2 teaspoon thyme
• 1 teaspoon ginger
• 1 tablespoon brown sugar
• 1/2 teaspoon cinnamon
• 4 or more cups low-sodium chicken broth

     DIRECTIONS

There are 2 ways to cook the squash — boiling or roasting. Roasting gives the squash much more flavor, but takes some extra work and time.

1. Cut off the end of the squash and peel it with a vegetable peeler or a knife. Cut it in half length- wise and scoop out seeds. Cut the flesh into 1 inch cubes. If boiling the squash go to Step 2. If roast- ing see below. 

2. If you want to roast the squash place the cubes on a sheet pan and drizzle with a little melted but- ter. Toss to coat the cubes and spread them in an even layer. Place the sheet pan in a 400°F pre- heated oven. Bake the squash for 30 to 40 min- utes or until tender. Turn the squash every 10 minutes. 

3.Heat oil or butter In a large 6 to 8 quart pot. Add carrot, celery and onion and cook on medium heat until softened. Don’t let it brown. 

4. Add your raw squash or roasted squash to the pot with 4 cups chicken broth. Add spices and herbs. If using roasted squash simmer covered for 10 minutes. If using raw squash simmer covered for about 30 minutes or until the squash is tender. 

5. Turn off the heat. Use a potato masher to roughly mash the mixture. If it seems too thick add more broth to make it a creamy. but not too thick mixture. Taste it. Want more spices? Add more cinnamon or brown sugar. If you have an immersion blender puree the contents of the pot until smooth. If too thick add more chicken stock. Bring pureed soup to a simmer to warm for serving. 

If you don’t have an immersion blender you can use a regular blender. You will have to puree the mixture in batches. You only want to add enough of the mixture so the blender is 1/2 full, no more. Hot liquids tend to explode in a blender if you are not careful!!! Remove the small inner cap from the blender’s lid and cover with a dish towel. Place your hand over the towel. Now pulse the mixture 4 or 5 times while lifting the towel slightly so steam can escape. If it is too thick add some broth. Now puree until smooth. Pour into a large mixing bowl. Continue until all the mixture is pureed and smooth. If the final mixture is still too thick add more broth. 

6. Add a serving portion back to the pot and heat for serving. Save the remaining soup in portions and freeze.

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