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.
