Soup season is upon us! We've already made a couple different batches -- chili, tortilla, and now butternut squash. We used Keith Snow's recipe found in his Harvest Eating Cookbook.
1 large butternut squash
3 T butter
1 small onion, minced
1 celery stalk, diced
6 c chicken broth
salt and pepper to taste
1/2 c heavy cream (we used half and half)
1. Preheat the oven to 350 F. Cut the squash in half and scoop out seeds. Arrange the squash halves in a roasting pan that has been greased with olive oil. Bake the squash for 45 minutes. Set aside to cool. When the squash is completely cool, scoop the flesh from skin.
2. While the squash is baking, melt the butter in a saucepan over medium-low. Saute the onion, celery for 5 minutes.
3. Add the chicken broth and simmer for 10 minutes, covered. Add the squash to the saucepan and cook for 2-3 more minutes.
4. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Season with salt and pepper.
5. Return the soup to saucepan, add the cream, and cook over medium until hot.