Three Cheese Macaroni

Comfort Food: Lasagna

BBQ Grilled Cheese

Pork Sandwiches

Squash It

Tuesday, October 27, 2009

I have brought myself to love the butternut squash. I used to think it was terrible and let alone, unattractive. Growing up, my favorite squash was the buttercup. It was fabulous baked with brown sugar and butter. My husband has encouraged me to buy the acorn squash - though not my favorite, I am willing to compromise - it's still squash.

I decided to venture to a new variety with the butternut. Since a lot of foods that I despised as a child have become new favorites, take chocolate for example...

There are many different uses for a butternut squash - my favorites include mixing them with red potatoes for a bright orange, flavorful mashed potato and of course, butternut squash soup. I found a new favorite recipe for the soup and thought I would share. It's very easy and tastes great! The recipe comes from The America's Test Kitchen Family Cookbook; Revised Edition.

Serves 8


2 T. Unsalted Butter
1 Onion, Chopped Fine [2 shallots, chopped will also work]
3 Pounds butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks [about one squash]
5 c. Low-Sodium Chicken Broth
2 Sprigs Thyme [or Dried Thyme]
Pinch Nutmeg
1/2 c. Heavy Cream
Salt and Pepper


Melt the butter in a large Dutch oven [or stock pot] over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the squash, broth, thyme, and nutmeg. Bring to a simmer, cover, and cook until the squash is tender, 20 - 25 minutes.

Puree the soup in a blender (or food processor) until smooth.

Return the pureed soup to the pot. Stir in the cream. Bring to a brief simmer, then remove from the heat. If the soup seems too thick, thin it out with additional broth or water. Season with salt and pepper to taste before serving. Sprinkle individual servings with more nutmeg, if desired.

I served the soup with a toasted garlic and thyme bread. Just cut a slice of bread into three pieces, spread with butter and sprinkle garlic powder and dried thyme over the top. Place in oven broiler for approximately 5 minutes. Flip over and broil for another 2 minutes. Keep a close eye on it - broilers may vary.


Squash photo was not taken by me - found on Google


Lana said...

OH! Is this from the cookbook that I gave you?! :)

October 29, 2009 at 3:59 PM
Alise said...

Yes, yes it is. :)

October 29, 2009 at 4:45 PM

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