This is a fall favorite of mine. I sometimes change it up by adding curry powder, pomegranate juice, feta cheese, whatever sounds good to my tastebuds.
Butternut Squash Soup
1 medium to large butternut squash, peeled, seeded and cubed (reserve seeds)
2 Tbsp melted butter
1 Tbsp brown sugar or honey
1/4 tsp cayenne
salt, pepper
4-5 cups hot chicken stock (vegetable is fine too)
1 small onion, diced
1 stalk celery diced
1 small carrot diced
1 Tbsp olive oil
additional seasonings and toppings that taste good, curry powder, parmesan cheese and roasted seeds.
In a lightly greased roasting pan toss the squash cubes with the butter, brown sugar, cayenne, salt and pepper. Roast in a 375* oven for 30-40 minutes or until soft when pierced with a knife.
In a stockpot saute the trinity (carrots, onions, celery) till soft and translucent, then add the chicken stock. Carefully add in the squash and cook till hot. Then, using a stick blender, blend the soup until creamy smooth. You may need to add more stock or some milk/cream to get the right consistency. Sprinkle with toasted squash seeds and parmesan cheese.
To toast squash seeds all you do is rinse them well, pat dry with a paper towel and then toss lightly with olive oil. Layer them on a cookie sheet, sprinkle with salt and/or other seasonings and let toast in a hot 450* oven for 10-15 minutes or until crackly and brown.
