Fall temperatures have finally reached Houston! We are certainly enjoying our brisk 60 degree days. I know many of my northern friends just cringed as they read that sentence, but yes we consider 60 degrees to be fall here in the South. I even wore long sleeves today! No jacket, but a long sleeve sweater because there was a definite chill in the air.
In celebration we pulled out the stock pot and made Butternut Squash Soup. This is a favorite of my both my kids, so it is regular menu item during the winter months. We paired it with a salad and we felt very healthy tonight. We won’t discuss what the kids ate for dessert, okay?
Butternut Squash Soup
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. (I used a handheld blender to smooth out the chunks in the soup, it is much easier and faster than using a blender.) Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Now, this recipe only makes enough to serve my small family of four. If you have a larger family or teenage children, then you might want to consider doubling the recipe.
I found this recipe and image on foodnetwork.com: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html