I planted 16 Waltham butternut squash vines this summer and they were very prolific. I ended up with a stockpile of nearly 100 squash heaped in a dark corner of my basement. Certainly enough to last through winter. Don't be surprised if I give you squash for Christmas!
Potato soup has long been my favorite, but last year I came up with the following recipe for butternut squash soup, which in my book far surpasses potato. This is my own version and after a several batches, I believe I have finally reached perfection. The coffee shop I used to work for in college served homemade butternut squash soup and I was always too picky to try it. I did not realize what I was missing out on! It is creamy and savory, slightly sweet and the ginger makes for a pleasing accent. Serve it up with the firmest, crustiest bread you can find, like a chewy french or artisan bread, lightly toasted and buttered. Good stuff!
Butternut Squash Soup
- 1 large or 2 small butternut squash
- 2 medium yellow onions, sliced
- 2 (14 oz.) cans of chicken broth
- 1/2 stick of butter, plus 2 tbsp.
- 1 tsp. of ginger (or more, to taste)
- 1 tbsp. salt
- 1/2 tsp. black pepper
- 1 cup heavy whipping cream
- Using a veggie peeler, remove all skin from squash, cut into 1-2" cubes.
- Place squash in a large soup pot and add just enough water to barely cover, toss in a little salt, cover with lid and bring to a boil. Reduce heat and simmer until squash is tender.
- Meanwhile, in a skillet, melt 2 tbsp of butter and saute onion until caramelized.
- Drain squash, reserving the water. Add in carmelized onion and puree in blender until completely smooth.
- Return puree to pot and add the chicken broth, 1/2 stick of butter, ginger, salt and pepper. Add enough of the reserved cooking water to reach desired consistency.
- Over medium-low heat, slowly bring the soup back up to a simmer, stirring occasionally.
- Remove from heat and stir in the heavy cream. Serve with bread and enjoy!
Also, I recently learned that you can eat butternut squash seeds, just like pumpkin seeds. (They are related.) Wash your seeds, drain and spread out on a cookie sheet. Sprinkle with a little melted butter and salt to taste. Toast in a 325 degree oven, stirring occasionally, until lightly toasted. These are great just to snack on or would make a crunchy addition to a salad.