The other day I was at the shop and I couldn't resist the selection of butternut squash. It is, by far, my second favourite squash. In my mind nothing can compare to a pumpkin, but that's just me!
I've been making this recipe for several years now, so I have no idea where it originally came from. I lovingly typed it out on a 3x5 index card and stuck it in my recipe box. I've gotten better about sighting sources now.
- 1 tablespoon butter
- 1 onion, diced
- 1 1/2 pounds peeled and cubed butternut squash (I just use one good size squash and don't bother measuring)
- 2 cups chicken or vegetable stock
- salt to taste, the recipe calls for 1/4 tsp but if you use a bullion cube for your stock better to taste first
- 1/8 tsp ground white pepper
- 1/2 tsp allspice
- 1 cup milk
- Plain yoghurt (or sour cream) to top (optional)
** I used to always slave over peeling the squash and then cooking it in the broth. Now I slice it in half, remove the seeds, and microwave it until tender. Then the skin is easy to par away with a knife. I find it so much easier!
- Heat the oil in a large pot over medium heat. Add onion and cook until tender.
- Add squash into the pot. Pour in stock. Bring to a boil, reduce heat, and simmer until tender. This usually takes 20-25 minutes.
- Remove from heat and let cool a bit before the next step, I usually leave it for about 10 minutes.
- In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the milk, allspice, salt and pepper. Heat through, but do not boil. Serve warm with yoghurt or sour cream.
To go with the soup I made a spinach salad that was just yummy! I wasn't sure how it would taste from the ingredients, but I followed the directions on the link I've added above and my faith paid off! I did add some carmelized onion sausage and diced cheese as well, because I can't help myself. It tasted like summer!