Friday, January 28, 2011

Butternut Squash Soup

Each summer, Grandpa grows an abundant crop of butternut squash which he generously shares with family, friends, and neighbors.  We enjoy it in its simplest form, baked or steamed.  But it's also delicious pureed, seasoned, and made according to recipe instructions in a variety of ways.  Yesterday I tried a new soup recipe that featured this delicious squash.  It was wonderful!  The seasonings were perfect!  It was great for supper, but would also make a delicious first course for a lovely afternoon tea.  I am sharing the recipe with you here:

Butternut Squash Soup

3 - 4 Tbsp. olive oil
2 butternut squash, peeled and cut into cubes (10 cups)
2 onions, diced
4 stalks celery, diced (may substitute carrots)
1 Tbsp. dried thyme
8 cups water*
1/4 cup Bill's Best Chicknish'*
salt to taste
Fresh ground nutmeg

In a large kettle, saute squash, onions, celery, and thyme in olive oil.  When soft (about 10 minutes) add 8 cups of water and Bill's Best Chicknish'.  Bring to a boil.  Reduce to medium heat and simmer for about 30 minutes.  When vegetables are tender, cool slightly.  Using a wand mixer, puree soup until smooth.  Salt to taste and sprinkle with nutmeg.  Stir and adjust seasonings to taste.

Garnish with parsley, chives, or thyme.  Enjoy!

*Instead of water and Bill's Best Chicknish, you can use a boxed vegetable or mushroom broth.

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