I have died and gone to heaven. Soup heaven! Butternut Squash soup to be exact. I'm not a squash-lover. I'm a wanna-be squash-lover. I like the wholesome idea of squash and cooking with squash. Real gardners eat squash.
Soup? I know. It's spring/summer-ish...why would I want soup? Well, apparently Idaho missed the memo. It feels more like a brisk autumn day out here. I was at Albertson's and saw a display of different squash. Surprisingly, they looked so tantalizing, I needed a butternut squash! I found my Aunt's recipe for butternut squash soup and got to work...with mild trepidation.
Here's how un-squashy I am: after peeling the squash, the recipe said to get the seeds out. I cut it in half and didn't see any seeds. After thoroughly dissecting the squash, I found them. I had no idea that the seeds were in this little area at the big end of the squash. I'm a nerd, what can I say?
Well, I was awed. The soup was BEAUTIFUL. So beautiful, in fact, that I was afraid it couldn't possibly taste as fabulous as it looked. I was not dissappointed. De-lish. So good. So perfect for the day.
Ben didn't say much. He had two bowls, but I'm thinking that's only because I served the soup with smoked cheddar muffins and...that's it. I'm afraid that I appreciate beautiful food more than him. He wants to be full, I want to eat pretty things; however, this wasn't just pretty, it tasted SO GOOD.
I thought I'd share the recipe, just in case you have a not-very-spring/summer-ish sort of day:
2T butter 1 butternut squash, peeled, seeded, and cubed
1 small onion 1 (32 oz) chicken stock
1 stalk celery, chopped salt and pepper to taste
1 medium carrot, chopped
1 medium potato, cubed
Melt butter in large pot and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until ightly browned (i did it for 8-10 minutes). Pour in chicken stock, enough to cover vegetables. Simmer 40 minutes. Transfer soup to a blender. Return to pot and mix any remaining stock to desired consistency. Season with salt and pepper. Garnish with a dollop of sour cream. ENJOY. (I used sea salt...there's just something yummier about it.)