The fall after the Hardworking Husband and I were married we dog sat for the HH’s bosses’ as we had many times before and many times since. They usually ask us to eat food they have left in their fridge. This particular time they had left butternut squash soup for us. She explained how to fix it and reheat it. I think I ate all of it. It was so good. The following fall I called to get a recipe and was surprised how easy it is. 3 ingredients (maybe 4). I love to make this each fall. Butternut squash are pretty inexpensive. And the hardest part is peeling the squash.

Butternut Squash Soup
1 butternut squash
Chicken stock
Half & half

Peel and cube the squash. The cubes can be large. If you have not used a butternut squash before, the seeds are in the bottom bulb part of the squash. Just scoop them out like you would a pumpkin.

Put cubed squash in a large pot. Pour enough chicken stock in pot to cover squash. Bring to a boil then reduce heat to medium and simmer.

Cook until squash is very soft. Drain most of the chicken stock but keep it.

Using either an immersion blender or a regular blender (carefully) blend until completely smooth. Add chicken stock back as needed. If you use a regular blender, you will need to do it in batches.

To serve ladle blended squash into a bowl and add half & half until it is the consistency you want.

You can add salt if you would like. I generally use far less salt than most people. So I don’t salt it. I usually eat a bowl after it’s made and then put the rest in the fridge and eat for lunch. You can reuse the chicken stock, if you’d like. It will just have a butternut squash flavor to it.

Yield: 8 servings

Butternut Squash Soup

Ingredients

1 butternut squash
chicken stock
half & half
Salt & Pepper to taste

Instructions

Peel and cube the squash. The cubes can be large. If you have not used a butternut squash before, the seeds are in the bottom bulb part of the squash. Just scoop them out like you would a pumpkin.
Put cubed squash in a large pot. Pour enough chicken stock in pot to cover squash. Bring to a boil then reduce heat to medium and simmer. Cook until squash is very soft.
Drain most of the chicken stock but keep. Using either an immersion blender or a regular blender (carefully) blend until completely smooth. Add chicken stock back as needed.
To serve ladle blended squash into a bowl and add half & half until it is the consistency you want. Add Salt & Pepper to taste.
Enjoy