This is a simple and delicious soup that is hearty enough for a meal or elegant enough to serve guests as a first course.
It can also be made ahead and reheated.
I serve this soup in my vintage Franciscan Mid-Century bowls that I found for only 50 cents each!
I practically ran out of the store, feeling like a thief after paying so little.
There were only 4, so I can only use them for small affairs, and of course for me and The Mr. on quiet winter evenings.
Just the two of us.
Here is the recipe:
Butternut Squash Soup
1 large butternut squash, about 3 lbs
1 medium onion, diced
3 ribs celery, diced
2 tbsp olive oil
32 oz container of chicken stock ( I used low sodium - organic)
1/2 cup heavy cream ( I used 'half and half' )
1 Tbsp brown sugar
1/4 tsp nutmeg
1/4 tsp black pepper
Cut squash in half, remove seeds with spoon and place squash cut side down and bake in 350 degree oven until fork tender (about 35 minutes)
Remove from oven to cool. (This step can be done up to 1 day ahead, if wrapped and kept in refrigerator)
Remove skin from pulp and set aside.
In large stock pot heat oil on medium high, and add the onion and celery. Cook until tender. Add the stock and squash pulp along with the sugar and spices, stirring with a whisk.
Heat everything just to boiling.
Remove from heat and let cool slightly.
Working in small batches, being careful of hot liquid, puree the mixture in blender until smooth. (Or use an immersion blender)
Return the pureed soup to the pot and add the cream.
Heat through but do not boil.
Serve with a dollop of sour cream or thick yogurt sprinkled with nutmeg and with your favorite rustic bread.
I serve all my soup with home baked Irish Brown Bread.
You can find the recipe here: http://beatriceeuphemievintagecottagestyle.blogspot.com/2011/06/minestrone-soup-and-irish-brown-bread.html