Butternut Squash Soup

I love squashes! Yes, I do. My favorite was the Vietnamese squash soup when I was little. For some reasons, there hasn't been anymore squash soups lately. So I'm off to try and make some sort of squash soup for myself. Butternut squash was on sale and cheap, so what am I do to?


Make soup! Let's start with cutting the squash in half. Peel the haves. Be careful and don't cut yourself because the rind can be tough.



Then, continue to cut those halves into more halves.



Scoop out the innards with a spoon. Proceed to cut the squash into cubes about 1" wide. Throw all of the pieces onto a baking pan and toss with some olive oil. Pop that pan into the oven set at 400 degree Fahrenheit for about 30 minutes.



I got too lazy with cutting up the squash into cubes, as you can see. Here are the squash cubes and halves when they are done roasting. Yummmm!



Make sure that they are tendered. If they're not, put them back into the oven for another 15 minutes.

Next, chop one medium onion.



In a heavy bottom pot, melt 1 tablespoon of unsalted butter or margarine.



Saute the onion until it's translucent!



Add the roasted squash cubes and 4 cups of chicken broth or vegetable broth.



Add 1/2 teaspoon of nutmeg and about 1 teaspoon of ground black pepper. Add salt to taste.



Stir to mix well and cook until the soup boil. Then lower the heat and let it simmers for 10 minutes. When that's done, pour the soup mixture into a blender and puree well. You might have to do it in batches. Then serve!



Sprinkle on some black pepper and sage to garnish.

Roasted Butternut Squash Soup

Ingredients:
1 medium size butternut squash
1 medium onion
olive oil
4 cups of chicken/vegetable broth
1 tablespoon of butter/margarine
1/2 teaspoon of nutmeg
1 teaspoon of ground black pepper
salt to taste
chopped sage (optional)

Directions:
Cut the squash in half and peel.
Cut the halves in half and scoop out innards.
Cut the squash quarters into 1" cubes.
Toss top coat with olive oil and roast in oven at 400 degrees F for 45 minutes.
Dice the onion.
In a bottom heavy pot, melt 1 tablespoon of butter.
Add the onion and sautee until translucent.
Add the roasted squash cubes and the chicken broth into the pot.
Add the nutmeg and ground black pepper.
Stir to mix all ingredients well.
Add salt to taste.
Bring the soup into a boil and then simmer for 10 minutes.
Remove soup from pot and puree in a blender.
Garnish with some ground black pepper and chopped sage.