Sunday, September 04, 2011
Butternut Squash Soup
Decided I had better use some of the mountain of butternut squash in the basement. I had a bumper crop of extremely large squash and despite the dry weather there are more to come. Cut up the squash into chunks and roasted it for an hour a 350F and then separated it from the skin. I did season the squash with salt and pepper plus a teaspoon or so of ground cumin. An onion and a bit of garlic sauteed in olive oil and butter plus a box of chicken stock, a little thyme and a couple of bay leaves and simmered for a bit and we have soup. I ran the hand blender through it and added a cup of Greek yogurt....very nice. Toasted ciabatta with olive oil and we had a nice dinner.