It was nice cool fall weather yesterday and this suited my mood..
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Peter's Butternut Squash Soup
1 large butternut squash
4 - 6 cups chicken broth
a few pinches of salt
a little olive oil (or other) to drizzle
a little cinnamon
1/2 cup cream to help smooth it out (
Cut the squash in half or into several thick cylindrical slices (sliced
sideways), remove seeds and place on a baking sheet. Drizzle with a little
oil and a tiny bit of salt. Place into 350f oven for approx 25-35 minutes
until either slightly browning or a bit soft.
Scoop the flesh out with a spoon and discard the skins. They will seperate
easily after some cooking. Place into a pot with the broth and bring to
simmer. When the squash has softened a bit more (think same consistency as
potatos for mashing), place it all in a blender and puree or use a stick
blender until smoothed. Return it to the pot.
Add cinnamon to taste (about a table spoon for me) and more salt if you need
it, and cream. Stir, bring back to simmer temp and serve.
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I kept the cinnamon really light so it was just a hint of aftertaste, it
didn't over power the nice taste of the squash.
Some other options are garlic, onion, black pepper or even a sweet potato
but I thought it was fine without any of those this time. I have used them
in the past.
Also the seeds are pretty tastey rinsed, dried, drizzled with a little oil
and sea salt, baked at 350 for approx 15 minutes. Makes a nice snack while
the rest of the soup cooks :-)