Family Dinner: Butternut Squash Soup
The general recipe was given to me by our good friend Lell. I modified for this meal by adding apples, cinnamon sticks, a little clove, sugar, and vanilla yogurt.
The basic recipe is as follows (straight from Lell):
Butternut squash soup:
1 or 2 butternut squash (cut in one inch chunks)
1 onion (diced)
chicken stock (enough for soup)
fresh ginger (peeled, sliced in large chunks)
heavy cream (1/4-1/2 cup)
salt and pepper to taste
Peel 1-2 squash with a veggie peeler, split in half and remove seeds
Cut into manageable squares.
Saute 1 onion in olive oil
Add squash and stir around
Add peeled fresh ginger
Add garlic and stir for a few minutes
Add stock and bring to a boil, lower to simmer and cook until squash is tender
Add salt and pepper to taste.
Puree with stick blender or in batches in the blender
Add heavy cream until you have a taste and consitency you like. Serve hot or cold.
I have made this w/ buttermilk instead of cream... have sometimes added sour cream at the end. Really good with chopped peanuts and a bit of hot chili on top.. also stellar with toasted pecans...
The ginger is a good starting point, caramelizing the onions is a great savory step if you have the time. But the basic soup is fast, simple and very tasty.