Butternut squash soup is something that I love but never attempted to make at home. Those innocent and beautiful squashes have some tough skin to cut through! This time though I was smarter than the squash and I microwaved the squash first to loosen the skin a bit. MUCH easier this time around. This soup tasted fresh and bright and would be amazing served with some crusty, warm bread to soak up every last bit.
Butternut Squash Soup
1 T. butter
2 medium butternut squash (about 1 1/2 pounds)
3/4 c. chopped carrot
1/2 c. chopped sweet onion
2 1/2 cups chicken stock or broth (or could sub veggie broth)
1/4 c. milk
1/2 t. salt
1/2 t. pumpkin pie spice (or could use cinnamon if you don’t have pumpkin pie spice)
1. To prepare squash, cut off the top and bottom of each squash and microwave for seven minutes. Squash will be very hot when done so you might want to wait a bit for the squash to cool, or hold with a towel. Using a vegetable peeler, peel of hot, loose skin from the squash. Cut squash in half and scoop out seeds. Discard skin and seeds. Proceed to cut squash into 1-inch cubes.
2. To prepare soup, melt butter in a large pot over medium-high heat. Add cubed squash, carrot, and onion; sauté for 12 minutes. Add chicken stock or broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in milk, salt, and pumpkin pie spice.
3. Using immersion blender, blend squash mixture in same pot until smooth. Serve immediately.