I discovered these lovely butternut squash in our CSA bag and decided to try my hand at butternut squash soup. My inspiration was a recipe I saw in a local magazine. I loosely followed it (since it called for a bunch of veggies and I wanted a simple soup) so I'll share with you what I did. Warning: this soup is very basic. Next time I will add some garlic and probably some ginger, maybe some cayenne?
Cut squash length wise and scrap out the "guts" - seeds can be seasoned & baked.....yum! Place squash on a broiler pan and salt/pepper & drizzle the oil of your choice over top. I used coconut oil since the smoke point of my cold-pressed EV olive oil is much lower and I didn't want to bake these all day! I baked them on 375 for about an hour.
In the meantime, grab your favorite soup pan and saute an onion in a bit more coconut oil. Add some chicken broth.....about 3 cups. I used filtered water with Better Than Bouillon. Sprinkle in salt/peper, nutmeg and cinnamon.
Once your squash is soft and brown, you can scrap out the insides and throw them into your blender. The magazine suggested evaporated milk but I added a package of cream cheese. Why? Because it just sounded delightful. Slowly stir your creamy mixture into your soup pan.
Grate a bit of fresh nutmeg over the top. Or don't. Either way.....voila!
It was a huge hit and couldn't have been more simple to make.