Sometimes I surprise even myself at my improvisation in the kitchen. Today was an example. It's Fall and there is such an abundance of squash in the stores so I picked up a couple lovelies; a small butternut and a delicato. They are two of my favorites but when I cook squash, I must eat them alone as The Husband hates them.
My usual cooking method is to roast them in a high oven with a sprinkle of olive oil, salt and pepper and eat as is. Roasting really brings out the natural sweetness in vegetables. Today I roasted the butternut squash and was going to have some for dinner as is, but then I had an inspiration to make soup. Don't they look like three butternut squash clogs?With no recipe in hand and being too lazy to go search my cookbooks or the Internet, I started in. I sauteed an onion in olive oil, white wine, salt and pepper until they were golden brown. I then pureed the roasted squash, onions and 1/2 can of low sodium chicken broth in the processor. I put this smooth, golden orange mixture into a pan, threw in about 1/4 tsp of cayenne pepper, 1/2 tsp of cumin and 1/4 tsp of thyme along with 1/2 cup of cream and let it simmer away.The results were divine!! It was a creamy, smooth and delicious soup if I do say so myself. I'd better write this recipe down quickly so next time I want Butternut Squash Soup I'll know just where to look - Pie O My!
Cream of Roasted Butternut Squash and Sauteed Onion Soup
1 medium sized butternut squash, roasted, peeled and cut into chunks
1/2 medium onion, sauteed until golden brown
1 can low sodium chicken broth
1/2 cup cream or half and half
1/4 tsp cayenne pepper (optional)
1/2 tsp cumin
1/4 tsp dried thyme
salt and pepper to taste
Puree the roasted squash , 1/2 can of chicken broth and sauteed onions in food processor until very smooth. Put mixture into a saucepan and add the rest of the chicken broth, spices and cream. Heat through on medium heat. Adjust seasonings as needed. Serve with a topping of sauteed onions and enjoy.