I love butternut squash, and last spring worked out a yummy recipe for butternut soup. Let me know if you like it as much as we do!
2 large or 3 medium butternut squash (about 6 pounds before taking out the seeds)
2 medium or 1 large sweet potato
1/2 c butter
1 medium onion
4 cloves garlic, minced
2-3 T fresh grated ginger (or 1 T ground ginger)
4 cups chicken broth
1 1/2 t salt
1/2 t pepper
1 t cinnamon
1 t nutmeg
1 c heavy cream
Cut squash in half lengthwise and scoop out the seeds. Place face down in pan with sides. Add about 1/4 inch of water and bake at 350' for 30 minutes or until squash is tender. Bake sweet potatoes at the same time (they might be done sooner).
Melt butter in soup pot over medium heat. Saute onions until almost translucent, then add garlic fresh ginger and saute a few more minutes.
Pour in chicken broth and bring to a simmer.
Scoop the flesh out of the butternut squash and the sweet potato. Mash with a potato masher. If you want a smooth soup, you can also puree them. I like this particular soup with all the itty bitty chunks, so I just smash it and throw it in.
Stir and heat thoroughly, but don't bring to a boil. Add spices (only include ground ginger if you didn't use fresh). Taste and adjust as desired.
Just before serving, stir in cream.
Enjoy!
