I tried butternut squash for the first time ever this week and I really did like it! It's kind of a lot of work peeling, seeding and cutting one up, but it was worth it--and they're super good for you, too. I really enjoyed this soup recipe that I adapted from one I found on Pinterest.
Butternut Squash Soup
3 tbsp. butter
2 tbsp. olive oil
1 cup chopped onion
2 cloves minced garlic
1/2 tsp. dried sage
2 to 2-1/2 lbs. butternut squash, peeled, seeded and cut into cubes
4 cups chicken broth
1/8 tsp. cayenne pepper
4 slices of bacon
1/3 cup cream
salt and pepper to taste
4 cups chicken broth
1/8 tsp. cayenne pepper
4 slices of bacon
1/3 cup cream
salt and pepper to taste
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Melt the butter and olive oil in a large heavy pot over medium heat. Add onion and saute until soft, 4-5 minutes. Add garlic and sage and saute one minute. Add squash cubes and saute 5 minutes. Add the broth and cayenne pepper. Cover and simmer on low for about 25 minutes.
Melt the butter and olive oil in a large heavy pot over medium heat. Add onion and saute until soft, 4-5 minutes. Add garlic and sage and saute one minute. Add squash cubes and saute 5 minutes. Add the broth and cayenne pepper. Cover and simmer on low for about 25 minutes.
In the meantime, fry the bacon crisp and drain on a paper towel; set aside.
Puree the soup, either with an immersion blender (I recommend this) right in the pot or transfer to a food processor or blender in batches. Return to pot and stir in cream. Season to taste with salt and pepper.
Serve in bowls with crumbled bacon on top.
Serves 4-6
