I tried butternut squash soup at a restaurant in New Hampshire many years ago and just thought is was the BEST. I used bits and pieces of a few different recipes to try and recreate the smooth, sweet-and-savory, uncomplicated flavor that I enjoyed so much. Miraculously it worked! It is really a soup your whole family should like unless you have kids like mine who are impossibly picky! I made it last night for supper along with hot-dog shaped hamburgers (cooked under the broiler), left-over whole wheat hot-dog rolls and green beans. Try just the soup or the whole meal!
- Medium butternut squash
- 1 T butter
- 1 T olive oil
- Large onion
- 3 cups of water
- 1 cup milk
- 5 chicken bullions (1 cup broth size)
- 1 t of paprika
- 1 t honey (more or less to taste)
- ¼ t pepper (more or less to taste)
- Cut squash in half. This can be the most challenged part because they are so tough – try piercing and plunging with the knife tip and then rotating the knife down.
- Scoop out the seeds and strings with a spoon, place in a (foil lined) lightly oiled pan face-down, and into a 425 degree oven for 45 minutes.
- Chop onion and sauté in a 4 quart pot with butter and olive oil until soft and lightly brown.
- Remove squash from oven and let cool slightly, then scoop out flesh from one half of squash and add to blender along with onions and 1 cup of water, blend until smooth, transfer mixture back into 4 quart pot.
- Scoop out second half of squash and add to blender along with 1 cup of water, blend until smooth, transfer back to pot.
- To the pot add remaining water, milk, bouillon cubes, and paprika.
- Bring to boil and let simmer for 5 minutes, add honey and pepper to taste.