Friday, November 2, 2007

Butternut Squash Soup

Here's another recipe from my friend Jen B. (there you go, getting your name in lights!). To be quite honest, when she sent it to me I wasn't sure if I'd like it, but I told her I'd give it a try. I had complete faith in her recipe, I just thought I didn't like squash. I was basing that on my extreme dislike of zucchini (thanks, mom, for trying to feed it to me too much growing up and sneaking it in to stuff!), but she assured me it was nothing like zucchini.

So, I found myself at Trader Joe's last week, and a butternut squash made its way into my cart. Only $0.99! I had cleaned house yesterday, so I figured I'd make up the soup this afternoon to have for lunch over the weekend if I liked it. And if I didn't like it, I wasn't out a whole lot. She originally got the recipe from but modified it, so I'm including her version.

Butternut Squash Soup
2 whole butternut squash
olive oil
garlic powder
6 tablespoons chopped onion
4 tablespoons butter (not margarine)
4 cups chicken broth
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
1 package cream cheese

Roast Butternut Squash on a cookie sheet as follows: First, season with olive oil, salt, pepper, nutmeg, and garlic powder. Then, roast halved squash face down for 25 minutes and then face up for 25 minutes @ 375 degrees for a total of 50 minutes roasting time. When cool enough to handle, peel squash, and cut into chunks.

In a large saucepan, saute onions in margarine until tender. Add squash, chicken stock, marjoram, black pepper and cayenne pepper. Bring to boil; add cream cheese.

Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.


I happen to have an imersion blender that I had never used, and it worked great for this!! Plus I hate pouring hot soup into a blender or food processor. Had a bad experience one time and don't want to repeat it, so that worked out great.

Oh, I actually only used one squash and half a block of cream cheese. Of course, I forgot I was going to cut the recipe in half until I was dropping the cream cheese in the pot, so I had to ladle out some of the chicken broth. I ended up adding some back in because it was pretty thick. It made a TON, so I can't imagine how much it would make if I'd made the whole thing!

I was kind of nervous when I dipped my spoon into the pot to try it because I didn't think I liked squash, but...lo and behold, I LOVED IT! I actually called Jen on the spot to tell her because she knew I was making it this afternoon. It was kind of hot, but Will had a bite and loved it, too. THe husband wasn't so sure, but by the time he tried it, it had thickened some from cooling, so he thought it would be good as a dip. What can I say...he's kind of weird, plus he'd been at happy hour. ;)

So, thanks Jen B., for another great recipe!!! I can't wait to have some of this for lunch tomorrow.

P.S. I think this could easily be made with vegetable stock instead of chicken to make a vegetarian version.

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