Butternut Squash Soup

Hello....

It's me....

Your old pal, Sam.

I bet you were wondering where I've been for, oh, 2 years...

Short answer?  Right here.  Still cooking.

No one has time for the longer answer.  Hint: time

Perhaps you'll forgive me if I feed you.  This trick does seem to work pretty well for long absences and such.  Seeing an old friend after years apart?  Bet you that meeting involves food!  I can get down with that. 

In honor of fall and in the spirit of reintroductions, I'm starting you guys off with something super easy, yet super tasty...butternut squash soup!  Who doesn't love a fall soup?  This one is hearty, yet healthy with minimal ingredients.  Cinch to make.  Pretty to look at.  Even better to eat, nice and hot.

This recipe will require one piece of "specialty" equipment: an immersion blender.  Oooo...ahhhh....

Just like the one in this delightful stock photo...of someone making butternut squash soup!

Get excited, cuz this thing is kinda fun.  It's a little whirring tornado of pureeing fury on the end of a motorized stick.  COOL.

If you don't have one, you should.  For around $20-25, they're an amazing soup making tool and can also make smoothies and milkshakes.  What's not to like?

Butternut Squash Soup
1 onion
2 cloves garlic
1 tsp ginger (fresh or ground)
1 tsp. allspice
1 tbsp. sage (fresh) or 1 tsp. (ground)
6 cups chicken broth or stock
olive oil
1 butternut squash
salt & pepper
1/2 cup cream (optional)

Oven to 400 degrees.  Cut the butternut squash lengthwise with a large, sharp knife.  Scoop out the seeds and discard.  Lightly oil a sheet pan and place the squash flesh side down.  Roast for 40 minutes or until softened.  While the squash cools, heat 1 tbsp. olive oil in a large pot.  Chop the onion and add to the pot.  Cook, stirring frequently, until lightly browned.  Add chopped garlic to the pan and cook for 2 minutes.  Add the ginger, allspice, and sage, stirring to combine.  Add the chicken broth and bring to a boil.  Scoop out the flesh of the squash discarding the skin and add to the pot.  Using an immersion blender, puree your soup until smooth.  Add salt and pepper to taste.  Optionally, cream can be added, if desired.  Serves 4

Try it.  You'll like it.

-Sam