Butternut Squash Soup

[Reesacat]

Butternut Squash Soup

2-4 Tablespoons Olive Oil
2 medium butternut squash peeled, seeded, cut into 2 inch cubes
1 large onion, chopped
8 cups chicken stock
Chopped fresh parsley for garnish.


Saute' onion in olive oil in large soup pot for 10-15 minutes until caramelized a golden brown.
Add squash cubes, cook for another 10 minutes.
Add stock, bring to a boil, simmer for 10-15 minutes until tender.
Using an immersion blender blend smooth.
Season with sea salt to taste.
Garnish with fresh chopped parsley.

Enjoy the well-deserved compliments!

[Reesacat]

I found the hardest part of this recipe was peeling and cubing the butternut squash-it was like trying to peel and cube rocks!

Anyone have any tips on making it easier? I can do it on a day when I have more strength, but my hands got pretty tired.

[EmmaPeel]

I try this when my arthritis acts up...

Cut the sucker up into as many sections as I can, and bake covered at 350 degrees until tender. Scoop out the goodies with a spoon, and everything to your blender and 'Bob's yer Uncle':D:D:D:D:D...

[Reesacat]

I almost did that but wondered if some flavor would
be lost from not cooking it in the stock.

[mellowsong]

Not having tried, can't say it would work...but how about steaming or baking partially to soften, then finish cooking in the stock. Did full cooking in the stock make that much of a difference in flavor?

[Reesacat]

That is a good idea. This is the first time I have made it.
It was good!

[EmmaPeel]

Flavor is not lost if you bake the squash first! This is what gourmet chefs do when they want to bump up the taste!:) I do it all the time!

[Reesacat]

Thank you Emma:) Gotta trust a woman in a catsuit;) !