On a cold winter evening, this hot squash soup can warm you up after playing in the snow. Its light sweet taste from a combination of butternut squash, onions, and honey makes it perfect for a Christmas meal. While it is relatively easy to make, cutting the squash can be a little challenging. To make the process easier, chop it first into larger chunks before peeling, and keep your fingers to the sides, while skinning it. After cooking in the oven for a total of thirty-five minutes, the squash will be soft enough to make into a thick soup. To spice up the dish, try topping it with cheese, parsley, or toasted bread sticks for extra flavor. This recipe does require a few tools, such as a medium sized blender, a peeler, a medium sized pot, and a cookie sheet. Let’s begin!
2 ¼ lb. butternut squash
Ground Black pepper
1 Tbsp vegetable oil
2 ½ cups vegetable stock
2 Tbsp honey
Preheat the oven to 400 degrees Fahrenheit. Cut the squash in half, and spoon out the seeds; then chop the halves into large segments and skin them. Next, dice them into one-inch cubes. Spread the chunks out on a cookie sheet, and sprinkle salt and ground black pepper over them. Drizzle the oil on top. Bake the squash for twenty minutes, and while you’re waiting, chop the onion. Add the diced onions to the squash, and cook for fifteen more minutes. Then put the contents of the pan into a blender as well as half of the vegetable stock. Blend until smooth, and transfer to a medium sized pot. Stir in the rest of the vegetable stock, and cook until the mixture boils. Serve the hot soup with freshly chopped parsley and cheese.
This delicious recipe makes four large servings, and you can always experiment with it. For a few ideas, try mixing together different cheeses and adding bread crumbs for a tasty topping or replace the vegetable stock with chicken broth. Bon Appétit!
Photo Credit: author
Recipe: Smart, Denise. “Butternut squash soup.” Cooking for Girls, DK Publishing, 2009.