Ingredients:
1 Butternut Squash (peeled & seeded)
1 Onion
2 T olive oil or butter
6 cups (or a box) of Chicken Stock
Salt and Pepper
I used this super easy recipe, with a squash, an onion and chicken broth. But I added some apple cider when the broth started cooking down faster than the squash cooked. It added a nice zing. Since then I've found a bunch of other great ways to "soup" it up even more, like blending in cream cheese or cooking it with other veggies...especially carrots to give it more color or potatoes to help thicken it, or to add sherry for a richer taste.
1 Butternut Squash (peeled & seeded)
1 Onion
2 T olive oil or butter
6 cups (or a box) of Chicken Stock
Salt and Pepper
I used this super easy recipe, with a squash, an onion and chicken broth. But I added some apple cider when the broth started cooking down faster than the squash cooked. It added a nice zing. Since then I've found a bunch of other great ways to "soup" it up even more, like blending in cream cheese or cooking it with other veggies...especially carrots to give it more color or potatoes to help thicken it, or to add sherry for a richer taste.
In a big pot melt the butter or heat the oil.
Add diced onions and cook about 7 minutes.
Add the squash diced up in 1 inch chunks and the chicken stock.
Simmer for 15-20 minutes or until the squash is nice and tender.
Then remove the solids to a food processor with a slotted spoon and puree.
Return the blended squash and onions to the pot and add seasonings to taste.
I served the soup with "Naan Grilled Cheese" with apples...inspired by Little Red's Halloween supper!