Butternut Squash Soup

OK, so I've been making a lot of soups lately. And, guess what... next post will be another one. Guess I just like soups...

This one is a family favorite. Start by sweating half an onion, diced, in butter (1 tbsp or so) until soft. Add 1 butternut squash, peeled, deseeded (cut it in half and scoop them out) and cut into 1/2 inch cubes and 1.5 quarts of chicken stock (homemade is preferable). Bring to a simmer and leave for a while to allow the squash to cook through and soften. This will probably take at least 20 minutes, but there is no harm in going a little further after the squash is cooked - I probably simmered the soup for about an hour.

Once the squash is fully cooked (you should be able to mash the cubes with the back of a spoon), blend the soup. It would be safer to allow it to cool a little fist, particularly if using a stand blender. I use a stick blender, which you can put right in the soup pot (so long as it doesn't have a non-stick coating). Once blended, take a look at the consistency. Depending on the size of the squash and your preference, you might like to add some water to thin it out a little. Add some salt and pepper, and then some maple syrup (about 2 tbsp, but just add until it tastes good). Adjust the seasoning until it is as you like it.

At this point, you can serve the soup as is, or you can put it through a strainer to make it a little smoother (a finer strainer will remove more pulp and result in a smoother soup). Serve garnished with toasted pumpkin seeds (pepitas) or walnuts, or a few fried sage leaves. Enjoy!

Note 1 - If your butternut squash is big, you may need more than 1.5 qts of stock to cover the pieces. Either increase the amount of stock, or add water until the squash is covered, then simmer.

Note 2 - The maple syrup is not essential. I like a little sweetness in this soup. You could substitute honey or a little brown sugar if you prefer.

Note 3 - This soup can be made vegetarian by substituting vegetable stock for chicken stock. For vegans, also switch the butter for oil.

Note 4 - Metric info: 1/2 inch = 13 mm; 1.5 qts = 1400 ml.