I recently came across a recipe for butternut squash soup and I could not resist. I had to make it that day. There was no waiting, it is gourd season!! I was a little weary after my last foray into autumn-themed cooking with the apple cider turned out to be a bit of a bust.
I was afraid I would break the bank with this one. Butternut squash sounds decadent and expensive, what rich people use in place of pumpkins. I could not have been more wrong. I had no idea butternut squashes were so cheap, I paid $2 for a rather large one. The recipe from the Foodnetwork, is very simple and straightforward. The only other ingredients were chicken stock, salt, pepper and nutmeg.
The recipe is rated as intermediate level of difficulty, quickly glancing over I had no idea why this was so. I only understood once I got to the peel & chop part. Butternut squashes are hard, therefore cutting them is less than fun (unless of course you have a super crazy sharp knife). After a bit of a struggle I was done, and the counter-top was only slightly covered in squash innards and seeds.
My batch took a while longer to boil seeing as I have only one functioning burner on my stovetop, one of the small burners. I checked if the squash had been cooking long enough by smushing it with a spoon. I had to use a sieve to fish out the squash pieces, for some reason I had completely forgotten that I had a slotted spoon (in my defense I had never used it once). I also was worried that my blender might die, I had to blend the squash pieces in smaller batches. Then all I had to do was mix the puree back in with the stock, and voila! Soup!
I didn’t even wait for it to cool. As soon as I had seasoned it, I had a giant bowlful. It was heavenly, this has to be my favourite recipe of all time. So much so, that a week later now, I am down to one bowlful, and I have sitting on my counter another butternut squash. I will be eating butternut squash soup until the season ends. Maybe even later… can you freeze butternut squash?