July 24, 2019

What’s Cooking? Butternut squash soup

By Lucy McCullough

Happy April Fools’ Day

Here’s hoping you have fun with April Fools’ Day. Wondering what the origin and significance of this day is, I tried to look it up on the Internet but did not find a good answer. It seems the explanations I found were fools’ play except for the fact that the Romans and Hindus celebrated the New Year on April 1. The date does seem to be associated with the change of seasons and the lightheartedness spring brings.    

Spring has arrived, but the chill is still in the air and a good hot bowl of soup is still very welcome. The butternut squash soup is a healthy, tasty soup, substantial enough to be served for dinner with a side salad and perhaps a roll or your favorite bread. It is especially appetizing with a swirl of cream and garnished with snipped fresh chives and/or toasted pumpkin seeds. This is also a good prepare-ahead-meal for those busy days when you get home late or have a tight schedule.

Butternut Squash Soup

2 tablespoons butter

1 large onion, minced

4 cups peeled, seeded, and cubed butternut squash

1 ½ quarts chicken stock

2 cups cubed potatoes

1 teaspoon paprika

Heavy cream (optional)

Snipped chives (for garnish – optional)

Toasted pumpkins seeds (for garnish – optional)

Melt the butter in a large saucepan. Add the onions and cook until soft. Add the squash, stock, potatoes and paprika and bring to a boil. Lower the heat, cover the pan and simmer for about 30 minutes until the veggies are soft. In a food processor, a blender or using an immersion hand stick blender, process the soup until smooth. Add more chicken stock if needed. Season to taste with salt and pepper.

Ladle the soup into individual bowls and, if using, add about a tablespoon of cream in the center, stirring in a figure eight just enough to get a nice swirl.  Sprinkle with optional chives and pumpkin seed garnishes.

“Let’s Eat!”

Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996.

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