It’s fall. That means decorative gourds. And squash. We’ve been cooking a lot of squash lately and tonight’s soup reminded me I have a thing some call a “food blog.”
This puréed soup is so easy, it just takes a bit of time. I will say that the sage in my garden doesn’t look that great, otherwise I’d have fried some sage in butter for extra flavor.
– 1 medium sized butternut squash, peeled, seeds removed and cubed
– 1 large onion, chopped in large chunks
– 6 cloves garlic
– Chicken stock (let’s be honest, I think I used a cup plus 8 chicken stock ice cubes
– Water, to thin, as needed
– Salt & pepper to taste
– Shaved Parmesan cheese
– Extra virgin olive oil
Place squash, onion and garlic on a baking sheet, toss with salt, pepper and olive oil. Bake at 375 degrees F until squash is fork tender (about 35-40 mins).
Now, throw it all in a blender and purée it with chicken sock and water. How much liquid, you ask? That’s a good question that depends on a few things, but mist importantly, how thick do you like your soup?
Put purée into a skillet or soup pot, depending on how much soup you’ve got to work with. Heat gently (and add more stock/water if needed.