I saw a butternut squash in its pre-soup form for the first time this week. I asked Robbie to identify one and bring it home from the grocery store. He did a good job, picking out a nice, big one even though neither of us were sure what they look like.
On Friday, I turned it into soup. Preparing a butternut squash is not the most straight-forward thing, the first time. This site helped me. You’re going to need a serious knife and some elbow grease. Aside from that, this recipe is very easy and we both liked that it requires minimal cleanup. The soup was delicious, if I do say so myself.
Adapted from College Vegetarian Cooking by Megan and Jill Carle.
Yields 4 meal-size servings or six side/appetizer servings.
1 stalk of celery
1 medium yellow onion
2 large russet potatoes
1 large butternut squash (2.5-3 lbs)
1 quart of vegetable broth
salt and pepper to taste
1. Wash and peel (if applicable), the celery, yellow onion, carrot(s), and potatoes. Chop into smallish pieces and put them in a large stockpot to clear your cutting board for the next step.
2. Wash and peel the butternut squash. I peeled later but it was pretty dangerous so if you can do it now, do it now. Cut the squash across the neck, then in halves. Scoop out the seeds and stringy stuff. Chop off and discard the ends. Chop the rest into smallish pieces and add them to the stock pot.
3. Pour the vegetable broth into the stockpot and turn it on to get the broth boiling. Turn the heat down to medium-low (3 or 4) and cook for thirty minutes, stirring every once in a while.
4. When the vegetables are tender and verging on mushy, turn off the heat. Use an immersion blender to puree the vegetables. Add salt and pepper to taste.
5. Eat your delicious soup with some buttery toast.