I made this tonight. I think it’s great.
Butternut Squash Soup
1 2-3 lb butternut squash
1 large yellow onion
1 large carrot
1 clove of garlic
2 bay leaves
2 TBS of oil
4 to 6 cups of poultry stock, or enough to cover vegetables in stockpot.
(I used about two cups of turkey stock and two cups of chicken bouillon. worked out great.)
Take squash and slice off the bulb. Set bulb aside for another dish. Take the trunk and
peal, slice and dice it into 1/2 inch squares. Set aside. Peal onion, remove core and roots.
Slice thinly and place in stock pot. Add the oil. Sweat the onions for a bit. While that’s
cooking, slice carrot thinly and add to pot. Saute both items until onions are translucent.
Add the squash and stir frequently. On an electric stove and in a cast iron pot, my heat was
just above medium. Peal garlic. Smash with the kitchen knife blade and mince. Add to stock
pot. Saute until the squash has started to soften. Add stock and bring to a boil. Add bay
leaves and reduce heat. (I had kept the same bays leaves I had made the stock with.)
When the squash has soften, spoon mushable; about an hour, take off heat and let cool. Puree
in batches, rewarm batches together and serve. Could garnish with a dollop of sour cream and chopped green onions with black pepper.