I love the flavors of Thanksgiving and fall in general. I used to be intimidated of the winter squashes. They are so funny shaped and it’s hard to know what to do with them. After a few experiments in my kitchen, I have come to love the funny shaped veggies and will pretty much cook any of them. Last year I tried a butternut squash soup recipe that I really like. I just made it again this week and changed up a few things and it turned out even better. I brought it to a work Thanksgiving dinner and it was a huge hit. It’s healthy and light too! It would be a great addition to your Thanksgiving meal as a healthy option.
Butternut Squash Soup
1 large sweet onion, diced
1 whole butternut squash, peeled and cubed
1 whole acorn squash, roasted* and flesh scoop out
1 sweet potato, peeled and cubed
1 large (fat) carrot, peeled and cubed
1 granny smith apple, peeled, cored and diced
1 quart chicken stock
nutmeg, salt, pepper to taste
1. Heat a large stock pot or dutch oven over medium heat. Add 2 tbsp butter and saute onions until translutent (about 5 minutes).
2. Add squash, potato, carrot, and apple and continue cooking for 5 minutes. *To roast the acorn squash, cut in half, scoop out the seeds, place cut side down in a baking dish and bake at 425 degrees for about 30 minutes. Scoop out the soft flesh and add to the pot.
3. Add stock and bring to a boil. Reduce to a simmer and cook for at least 30 minutes and up to several hours.
4. Using a blender or a stick blender, puree soup. If using a blender, blend in batches.
5. Season with freshly grated nutmeg, salt and pepper to taste. For a large pot, expect to use about 1/2 a whole nutmeg.
Fresh Food Perspectives 