I have a slight obsession with butternut squash. This time of year if I am having trouble coming up with something to cook, I turn to my favorite winter squash for help. Tonight I really did not feel like cooking. I am still recovering from our weekend of running and needed a recipe that would be quick and simple. As we were leaving the Farm today, I quickly snatched up 2 small butternut squash to turn into a wonderful soup for dinner.
Dinner tonight: Butternut squash soup (from the food network)
- 1 (2 to 3 pound) butternut squash, peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- 6 cups chicken stock
- Salt and freshly ground black pepper
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
This hit the spot. I am off to bed early. I am worried that all the running we did this weekend is going to kill me at work tomorrow. My hamstrings are shot! Bending down to harvest, weed, or plant will be a major challenge. Crossing my fingers for a smooth transition back.