Thursday, January 26, 2012
Butternut Squash Soup
I love butternut squash, and whenever I have one, this is my go-to recipe. It doesn't hurt that it's one of the few soups my four-year-old son will eat. That, and it really couldn't be easier! Pair with a crusty bread and a salad for a light meal for a chilly night.
Taking care of the squash is the hardest part of this butternut squash soup recipe, which I got from the side of a Silk carton a couple of years ago. I’ll tell you right now – I don’t peel and chop winter squashes anymore unless I absolutely have to. I have zero interest in fighting with the tough skins, and I’ve cut myself with the knife more than once. Instead, I bake them. Slice the squash in half, scoop out the seeds, and bake skin up on a greased cookie sheet at 350 degrees. This can take 30-60 minutes (or more) depending on the type and size of the squash. But, it is way less frustrating than peeling it. It just means you need to plan ahead a little.
Let the squash cool, and from there you can easily scoop the squash out of its shell with a spoon. On thicker-shelled squash, you can sometimes just lift the shell off of the squash. (I did that once with a pumpkin, and it was totally cool.)
Creamy Butternut Squash Soup
3c chunked butternut squash
3c vegetable stock
1 clove of garlic, halved
Pinch of ground ginger
Salt and pepper to taste
Simmer the squash and garlic in the stock for 10 minutes. Puree in a blender, food processor, or with a hand blender, and return to the pan. Add milk and ginger. Reheat, and season with salt and pepper to taste.