Last night, I roasted 6 lovely butternut squash - and yielded 7 quarts of lovely puree for the freezer. Today, 4 more to go...plus a few sugar sweet pumpkins and acorn squash.
What to do with all of the puree? Well, once defrosted and then gently heated it is a lovely side to a cold winter dinner of roasted chicken ... mmmm, creamy goodness with a pat of butter and a grind of pepper! But my favorite way to use squash is in soup...I like to keep a kettle of soup on the hob all thru the cold days, and now that autumn weather is truly upon us, the soups have begun!
Butternut Squash Soup
1 butternut squash, roasted (or 1 quart bag prepared puree!)
2 quarts chicken stock (I make my own - easy, inexpensive, and I control what goes into it!)
Dash of cream
Salt and pepper to taste
Method
Gently heat the stock and squash in a soup kettle. Bring to a gentle simmer, and let the aroma fill the house with comfort. If the squash is "chunky" - feel free to use an immersion blender to smooth the puree - or do it the old school way by smashing with a heavy spoon! Right before serving, add a dash of cream (for richness - you can leave it out if you are avoiding cream - but why?). I prefer to add salt and pepper to the individual servings, to taste.
I love to have this on cold grey days - the bright color is so uplifting! Serve with bread or crackers for dunking.
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