I love Butternut Squash Soup. The best thing about it is the taste, the second best thing is how easy it is to make up a pot. The third, it is a good bargain when it is in season in the Autumn months.
1. Buy a butternut squash. TIP: Look for one with a swollen upper area near the stem, this is where most of the “meat” portion of the squash is found. The bottom portion has a hollow area where the seeds are formed.
2. I always scrub the outer skin with hot water in case of residual dirt or contamination from soil. I split the squash in half with a large knife. This can be tricky. Keep knife pointed away from you and fingers out of the way. I poke the knife in the center and slowly bring the blade down almost in a paper cutter motion. Then I turn the squash and do the opposite side in the same way. (Check the picture above for how the squash should look after it is cut)
3. Scoop out seeds and discard. Place the squash face down in a lightly buttered or oiled pan. I like to use glass.
4. Cover with foil and cook at 350 degrees for about an hour or until squash is fork tender throughout.
5. Let cool slightly, scoop out the flesh. Place in blender, add milk to just cover, whirl until pureed. At this point I sometimes add leftover cooked vegetables – soft potatoes, carrots, sweet potatoes. Don’t use vegetables that are green or brown, or hard such as corn, as this will discolor, or in the case of corn, cause lumps in the soup. Salt and pepper to taste, I sometimes add just a dash of nutmeg too…a small pinch, too much is overpowering.
6. Pour into saucepan and reheat until hot. Do not boil. Enjoy!