Butternut Squash Soup

Butternut Squash Soup

Is it a fruit or a vegetable? Butternut Squash is actually a fruit! However, it is one of the most often used like a vegetable because it can be used in so many normally vegetable based recipes. Learn something everyday!

Because of the robust flavor, butternut squash can be grilled, baked, or roasted right in the skin. It can be pureed in soups and stews or whipped up with a little butter and milk for a creamy, delicious dish. I like to use it steamed in breads and muffins.

In many areas of the world it is treated as a pumpkin. It can be used as a pumpkin in any recipe.

I grew up in the South and butternut squash was almost a staple in our home. My granma knew so many ways to cook it. Once I became a wife and started preparing meals, it lost its appeal to me. This badboy is HARD to peel and chop! I have almost lost fingertips trying to get a butternut squash sliced open.

Fast forward a couple of decades and I find myself going back to the comfort foods I loved as a child. One of my favorites was when it was used in a soup.

Here is my modified recipe from my granma.

 

Ingredients:
1 large or 2 smaller butternut squash
4 Tablespoons butter
1 Tablespoon Olive Oil
1 Medium onion
1 Celery Stalk
1 Carrot
6 cups chicken or vegetable stock
1 cup half n half or heavy cream
Nutmeg
Salt and Pepper to taste

Directions:

• Carefully peel / cut off the tough skin before slicing the butternut squash in half and scooping out the seeds / stringy stuff.
• Dice the butternut squash, onion, celery, and carrot into about 1 inch pieces.
• Place butter into a large dutch oven over medium-high heat to melt.
• Add onion, celery, and carrots to the butter and allow to cook until tender which is around 8-10 minutes.
• Stir in the squash pieces and allow to cook for about 5 minutes, stirring gently so it doesn’t stick.
• Add 6 cups of the vegetable or chicken (or combination) stock.
• Reduce heat to medium and allow everything to simmer until the squash and carrots are tender when stuck with a fork (around 15-20 minutes).
• Scoop out squash, onions, carrots, and celery pieces with a slotted scooper or large spoon (or a colander but save the liquid stock back in pot).
• Process the squash, onion, celery, and carrot pieces in the blender or food processor until pureed. (start pulsing slowly because this is really hot!)
• Slowly pour the pureed mixture back into the stock and stir until blended.
• Stir in the half n half or heavy cream and season to personal taste with Salt, Pepper and Nutmeg (start with about 1/2 teaspoon of each and adjust to taste).

 

Note: Peeling the squash can be a challenge if you are not using a super sharp knife. Another way to prepare this is to cut the squash in half and drizzle a little oil all over the squash. Place them cut side down on a foiled lined baking sheet and place in a 350 degree oven for 30 minutes. Once cooled enough to handle, scoop out the seeds and then you can easily cut the skin off the squash. Continue on with rest of recipe.

 

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