Famous Butternut Squash Soup

Amy Brown

Here's a recipe I typed in for a friend yesterday. It's not really a recipe, just something I throw together. Those are always the hardest to write down.

Ingredients

1 butternut squash (or any other squash, probably, except spaghetti)
some butter
some oil, probably not olive
1 onion (or more) - chopped
cumin, cinnamon, nutmeg maybe?
black pepper
chicken broth
cream
sour cream
crusty bread and more butter

Instructions

  1. Peel the squash. Yes, really, just with a regular vegetable peeler. Then cut it in half and scoop out the seeds. Cut it into 1 inch blocks (about) and set aside. Chop the onions.

  2. Warm the butter and oil over medium heat and add the onions and some salt. Saute until the onions are soft and translucent. You could brown them a little bit if you like.

  3. Stir some cumin and black pepper and maybe cinnamon or nutmeg (not both) into the onion and cook it a little bit until the kitchen smells really good.

  4. Add the cut-up squash and enough chicken broth to cover everything plus maybe an inch. Bring it to a boil and simmer for twenty minutes or so until the squash is soft.

  5. Take it off the heat and blend everything with your hand blender. If it's too thick add some more broth. Add a splash of cream — maybe half a cup — and stir it in. Put it back on the heat for a while to warm it up again if you like, but don't let it boil.

  6. Serve with a dollop of sour cream and lots of crusty bread with butter. And maybe a nice light ale.

Enjoy!