Butternut squash soup is one of my favorite fall dishes, and it's always a pleasure to grab a bowl at a restaurant. I've always thought about making my own, but I usually go for chilis or bean and meat soups. And, to be truthful, I've been a little unsure of (okay, a little lazy too) dealing with squash.
But recently I had the opportunity to take home a nice squash after we used one in a photo shoot. It was just the right size to use for this soup recipe from Cooking Light. I settled on this savory version so I could pair it with chicken, sandwiches or salads.
After doing a little research in my cookbooks and online, I cut the squash in half first before peeling it. I unearthed a vegetable peeler I didn't know I had and got a peelin'. The contrast between the beige skin and bright orange flesh was very striking.
I simmered the squash, carrots, onion, and chicken stock for some time before throwing it in the blender and pureeing it.
I was a little worried when I tasted it initially, as the dominant flavor was carrot. I mixed it up and popped it in the fridge and hoped the flavors would blend better overnight.
I'm happy to report that all of the flavors melded after a day in the fridge and I've been happily sipping my soup. This recipe is actually pretty plain (the only seasoning is a little salt and the stock) so each time I've had a bowl I've added a different mix of spices such as black pepper, ground ginger, curry powder, and cinnamon. Now that I know how easy (and affordable) making squash soup is, I will definitely prepare this again.