Another rainy Monday is happening here. This is the view from my corner. I would not have been able to share that picture with you a few weeks ago but we recently had some unseasonably warm weather that pushed me outside to clean windows. Dirty windows during winter are just depresssing.
It occured to me that I never shared my Butternut Squash Soup recipe with you so I thought this was a good day for it. Plus with Thanksgiving only 10 days away food is really on my mind. I'm working on my menu but would love to hear what you are planning to make that day. Inspire me! I beg you!
Butternut Squash Soup
3 pound butternut squash
1 medium onion, chopped
1 Tbsp butter
4 cups chicken stock
1/2 heavy cream (or half and half or milk to lighten it up)
salt and pepper
Cut squash in half through stem. Drizzle the cut side with olive oil and season with salt and pepper. Put face down on sheet pan and roast for 1 hour or until very fork tender. Allow to cool and then scoop out the squash from the skin. Chop into cubes.
In large pot put 1 tbsp butter and 1 tbsp olive oil and saute onion until translucent. Add squash, using a potato masher to break up and add 4 cups of chicken stock. Simmer for 15 minutes and then using an immersion blender, puree soup. Next add cream, ground nutmeg, salt and pepper to taste.
I am normally so so on any kind of squash but I really liked this soup. My Sweet Hubby who loves him some squash thought this soup was awesome! After I made this, I read a recipe that had bacon in it. Yes bacon. You can bet I'm trying that next time.