Butternut Squash Soup is a great summertime soup recipe which can be served hot or cold. I prefer this soup served cold such as how Mexican Gazpacho is often served. Here are a few important points when making this terrific soup.
Firstly, cutting a butternut squash can be rather tricky. With the butternut squash resting on a cutting board used a large knife such as a butter knife to cut off the ends. A butternut squash is quite firm so you will need to use a little muscle when cutting it. Secondly, peeling a butternut squash can be labor intensive. Keep at it until you get it all peeled. Try to keep peeling the squash until you see the brilliant orange color just below the surface. Thirdly, cut the butternut squash into small sections. This will take even more muscle than cutting off the ends. Take care when you cut and watch those fingers, you will need them to complete the dish!
I list on the recipe 3-4 cups of chicken broth, but this is a matter of preference. Use less broth if you prefer a thicker soup stock and more if you enjoy a more soupy-like consistency.
1 Butternut Squash
1 small Onion
3-4 can Chicken Broth
⅓ cup Whipping Cream
2 -3 tablespoons Olive Oil
Salt & Pepper
Chop leek and onion and set aside. Peel and chop butternut squash and set aside. Add olive oil to a large pot and add chopped leek and onion. Cook on high 2-3 minutes. Add butternut squash and cook an additional 3 minutes. Add chicken broth. Bring to a boil then lower temperature to a low boil. Cook 20 minutes or until butternut squash is done. Use a stick blender to puree the contents of the pot. Stir in whipping cream, and salt and pepper to taste.