The star of our garden this year was something I didn't even intend to grow! I noticed some type of squash seedling popping up here and there - in the raspberry patch and in the center of one of the new raised beds. I decided to let them grow to see what they would become. I never imagined they would be the most successful plants in the garden. Last week we harvested about a dozen or so big, beautiful butternut squash! I peeled, diced and roasted most of them to freeze for use in the winter and I made up a big batch of my favorite butternut squash soup.
...here's the squash, carrots, and onions sauteeing in butter.
Add thyme and saute until the vegetables are mostly tender. Add chicken stock and simmer until everything is very tender. Puree in a blender, add some seasonings and garnish with fresh chives. Sometime I'll omit the chives and mix in some curry powder when serving to mix up the flavors a bit. It's delicious that way too!
Butternut Squash Soup
adapted from Bon Appetit
1/4 cup butter
5 1/2 pounds butternut squash (10 cups diced)
3 cups chopped onions
3 medium carrots, thinly sliced
5 tsp fresh thyme
1/4 cup butter
5 1/2 pounds butternut squash (10 cups diced)
3 cups chopped onions
3 medium carrots, thinly sliced
5 tsp fresh thyme
1/8 to 1/4 tsp ground red pepper
7 cups or more chicken stock
1/4 tsp nutmeg (optional)
7 cups or more chicken stock
1/4 tsp nutmeg (optional)
1/4 cup heavy cream or half and half
fresh chives for garnish (optional), or sprinkle in some curry powder
Melt the butter in a large pot. Add the squash, carrots, onions, thyme, ground red pepper, and salt and pepper to taste. Saute until the squash begins to soften and brown. Add broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Working in batches, puree the soup in a blender until smooth (or use an immersion blender right in the pot). Add nutmeg and heavy cream, and adjust seasonings. Sprinkle with chives when serving. If reheating, add more broth or water to thin to desired consistency.
fresh chives for garnish (optional), or sprinkle in some curry powder
Melt the butter in a large pot. Add the squash, carrots, onions, thyme, ground red pepper, and salt and pepper to taste. Saute until the squash begins to soften and brown. Add broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Working in batches, puree the soup in a blender until smooth (or use an immersion blender right in the pot). Add nutmeg and heavy cream, and adjust seasonings. Sprinkle with chives when serving. If reheating, add more broth or water to thin to desired consistency.
