Oh, Butternut! How do I love thee? Let me count the ways…
2. Mashed with butter
3. Mashed and mixed into pasta with parmesan cheese
4. Cubed, roasted and tossed in balsamic vinaigrette
But my husband? He hates squash. Hates it. Squash and peas. He says it’s a consistency thing, and I can’t argue with that because if I go near an oyster or a clam, I gag. But I got him to eat squash – as soup. And as pie.
While butternuts keep quite well, I find that by the end of January, I need to get them used up, so I cut them in half, scoop out the seeds (and save some to plant next year!), and roast them, cut-side down in a 350°F oven for about 45 minutes. When they are cool enough to handle, I scoop out the flesh into a food processor and purée it. After it is puréed, I put two cups worth into a baggie, press out the excess air and lay it flat in the freezer. Then I substitute butternut squash into any recipe that calls for pumpkin. The secret to my killer pumpkin pie? I use half butternut squash.
Butternut Squash Soup that Even Greg Will Eat
1 T coconut oil, or other oil to sauté:
1 medium onion, rough chop
2 cloves of garlic, rough chop
1 T garam masala
½ t tumeric
32 oz. chicken stock, preferably homemade
4 C pureed butternut squash
Salt and pepper to taste
1. In a large stock pot, heat the oil. Add the onion and garlic and sauté until translucent.
2. Add the garam masala and tumeric and stir until everything becomes fragrant. You’ll know what I mean when you smell it.
3. Pour about 1 C of the chicken stock and use it to de-glaze the bottom of the pot.
4. Add the rest of the chicken stock and the butternut squash purée.
5. Simmer for about 15 minutes.
6. Using a stick blender, puree everything to a smooth consistency. If you don’t have a stick blender, you can use a conventional blender, but be very careful with the hot liquid.
OPTIONAL: You can finish the soup by stirring in 1 C of whole milk or cream.