Butternut Squash Soup

It suddenly became winter.  One afternoon it was still light sweatshirt weather and suddenly the next day you needed your fleece, and maybe mittens wouldn’t be a bad idea too.  There has been a LOT of complaining about this, more so since we got some flurries today.

You won’t hear me complaining though!  I dislike heat, a lot, and cold weather means I can get back into soups and warm comforting things and will actually feel like eating again.  As I read through my piles of books on Jewish food, I realized that most of the Ashkenazi based recipes  (my husband’s “people” as he would say) were made for just this type of cooking.  Hearty and filling are definitely two good descriptors for it.

A pumpkin soup recipe I came across got me thinking about my favorite butternut squash soup.  This soup is ridiculously easy, meaning it can actually be started after work and be done at a respectable time for dinner.  Plus, although it looks like orange glop, it has flavor and is delicious and filling.  I’ve made it for everything from a weeknight dinner to family Thanksgiving!

From Cooking Light

Ingredients

3 cups of peeled and chopped butternut squash
4 shallots, peeled and cut in half
1/2 inch piece of ginger, peeled and sliced thinly
1 tablespoon of olive oil
1/4 teaspoon salt
2.5 cups of chicken or vegetable broth

Materials

Baking sheet
Knife and Cutting Board
Measuring Cups and Spoons
Spatula
Blender or Food Processor
Large Pot and Serving Spoon

1. Preheat the oven to 375 degrees.  Put the butternut squash, shallots and ginger onto a baking sheet.  Drizzle with oil, sprinkle the salt on top and toss until everything is coated.

2. Cook the mixture for about 40 minutes until the squash can be poked easily with a fork.  Stir/toss the mixture about halfway through to make sure nothing is sticking.

3. After everything is roasted and tender, dump it into the blender or food processor.  Mix it up until you have an even consistency with no lumps.

4. Put this in a pot and re-heat it on the stove until it is hot through.  You can top it with green onions if you’d like a little extra flavor and some color!

See!  I told you that was easy.  It is also great for packing in lunches, which is the only picture you get to see of the final product since we accidentally ate the rest before I remembered to take a picture!

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2 Responses to Butternut Squash Soup

  1. Beth says:

    We made butternut squash soup this week too! I personally love orange glop. 🙂 And it might be the only thing we’ve made since adopting Oliver that he hasn’t tried to scarf while our backs are turned….

    • shiksamrs says:

      With the way the weather is, I’m not surprised we had the same thought! Interesting to think of butternut squash as a cat deterrent…Tink would probably just eat it. I caught her up on the table trying to get at our pumpkin seeds today.

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