Butternut Squash is such a pretty vegetable. It's a piece of art. I like to buy it & display it for about a week before I cook it.
I usually make a Curry Butternut Squash Dish and serve it with basmati rice but this time I felt like eating a very simple soup, hoping Carmella would love it. She did.
I hope you venture out and make this delicious soup.
Simple Butternut Squash Soup
- 2-2 1/2 lb Butternut Squash, seeded and cut in 1 inch pieces...do not peel
- 2 tbsp of olive oil
- 1 medium onion, sliced
- 1 medium garlic clove, chopped
- 6 cups of chicken broth
- salt and pepper to taste
Heat a large pan with 2 tablespoons of olive oil, add onions. Let them caramelize this will take between 10-15 minutes...stir occasionally.
Add garlic, butternut squash and a little salt. Allow the butternut to caramelize...(if pan seems dry add 3-4 tbsp of broth), this will take another 10-15 minutes...stir occasionally...5 minutes into the caramelization cover the pan. Once butternut squash is lightly caramelized add the chicken broth and pepper. Simmer till butternut squash is soft. Allow chunky soup to cool slightly. Puree in blender till smooth. Reheat and add salt to taste.
Serve with bread or crackers.