First off, aren’t these two just dolls? Or maybe monkeys. Balding monkeys.
Totally not the point. Which is butternut squash. And soup.
This is a butternut squash:
She’s a beaut, this one.
For those of you who have seen this strange, round-bottomed gourd at the grocery store and wondered what magical powers it possessed, I am here to disclose to you the mystical wonders of Butternut Squash Soup.
The name says it all. Buttery. Nutty. Squashy, and–you guessed it–soupy!
But, this is the easy version. So that should be exciting. Please, hold the applause.
You will need: 1 medium-ish to large butternut squash. 3 Cups of chicken broth. Herbs of choice (I like thyme and oregano). Salt. Aaaand Pepper.
**Pre-heat your oven to 450 degress**
First, you lob a little off the top and bottom of the squash, creating two flat surfaces. Don’t skip this part because these babies are tough and your fingers are not.
Then, with the squash standing up cut it straight down the center.
Now, use a spoon to scrape out the seeds. (These can be used like pumpkin seeds for a batch of pepitas, let me know if you would like the recipe for those)
Lightly oil a metal roasting pan and place the squash cut side down. Cover with foil and pop them in the oven.
Okay, hardest part, leave them in there for 45 minutes and another 10 minutes without the foil. This last part is just to get the skin to bubble up on the top and make it a breeze to peel away.
To make your clean up job easier, right when you pull the squash out of the oven, pour a little water into it. That sizzle and bubbling is the sound of your job getting a whole lot easier.
Your squash should look about like this:
And the under-side like this:
All of that color means lots of flavoooorrr.
Let your squash cool a little bit and either peel the skin off or scrape the inside out and put it in a either a food processor or blender.
Add three cups of chicken broth and blend until smooth. Add your seasonings and blend those. I feel like spices are a personal preference, and mine change depending on my mood.
If you want something with an italian flare, add about a teaspoon-to 1.5 teaspoons of oregano.
Feeling Thanksgiving-y? Add thyme and sage.
Feeling exotic? Go for a little cumin and smoked paprika.
But always add salt. Always. 1/2 a teaspoon should do.
You’re almost done! Transfer the mixture into a pot to get heated up. Medium heat is your best bet because this stuff will make huge bubbles that explode, which obviously creates mess, which we don’t like.
If you feel like it’s too thick or you went too strong on the seasonings, just add 1/2 a cup to a whole cup of water at a time until you get it the way you like it.
A lot of recipes call for cream or minced garlic or what have you, that stuff is fine, it may add a little pizzaz, but, listen, I am a busy mama. I don’t want to chop cloves of garlic all the time, and I save my creamer for the coffee. This squash is sooo full of flavor, just embrace it!
The active time in the recipe is about 10 minutes. I turn the oven on–chop, chop, scrape, scrape, oil rub, into the oven. And I am free from stove duty for an hour. This is the dream meal and has the husband stamp of approval.
(Here’s the straightforward recipe)
1 Large Butternut Squash
3 Cups of chicken broth
1/2-3/4 tsp of salt (to taste)
1 tsp each of desired herbs. (Thyme, oregano, sage–whatever floats ya boat sweetheart)
- Preheat oven to 450 degrees.
- Cut both ends from the squash and slice in half vertically.
- Using a spoon, scrape the seeds out.
- Oil a metal roasting pan and place squash cut side down.
- Cover with foil and put in a 450 degree preheated oven.
- Bake for 45 minutes, remove foil and bake a further 10-15 minutes until skin is bubbly and underside is browned.*
- Let cool, remove skin, and transfer to a food processor or blender.**
- Add the chicken broth and blend until smooth.
- Add seasonings and blend until incorporated.
- Transfer to a pot and heat over medium, being careful to stir to minimize bubbles.***
- Add water if the seasoning is too strong or you prefer a thinner soup.
- Eat it.
- Go for seconds, you know you want to.
*Test your squash for doneness with a fork. It should just kind of melt in, similar to the texture of a baked potato.
**Splash water into the hot pan which will get some of the burned bits off, reducing scrub necessity.
***Rinse your food processor or blender immediately after you move the soup into a pot. This makes clean up a breeze later.