Butternut Squash Soup. Good peasant food for a rainy night’s supper.
RECIPE IDEA: Butternut Squash Soup
Hi. It’s Lois in the kitchen at Recipe Idea Shop. Tonight was a good night for soup. Actually, I think any night is a good night for soup. The Butternut Squash Soup I made was delicious. We paired that with a fresh artichoke with butter and some scrumptious bread from the European Market. Sometimes we eat it with homemade Dillie Bread (it’s super good).
We were watching Taevi (age 2) tonight, but she was exhausted after supper and fell asleep on the stairs when trying to get to Papaw Don. She was just too tired to make it all the way up the stairs, I guess.
Taevi: Too tired to climb the stairs!
[b]Butternut Squash Soup[/b]
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- 1 large Butternut Squash
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 teaspoons minced fresh thyme (or ½ teaspoon dried), minced
- 2 teaspoons fresh sage, chopped
- 2 Tablespoons fresh basil, minced (or 1 teaspoon dried)
- 1 teaspoon salt
- 1 tablespoon flour
- ½ cup dry white wine
- 2 cups milk
- Pepper to taste
Instructions
- Peel the squash and remove the seeds.
- Cut into cubes and steam until tender.
- Sauté the onions and garlic until the onions are transparent (5-10 minutes).
- Mix in the spices and the flour.
- Add the wine and continue cooking for a minute or two, stirring to mix.
- Add one cup of milk and continue cooking until the mixture starts to thicken.
- Place the squash in a food processor or blender and pulse to purée.
- Transfer the onion and spice mixture to the food processor and blend until smooth.
- Add the remaining milk, and blend.
- Heat gently just before serving.
- Adjust the seasonings, if necessary.
Butternut Squash Soup Nutrition Label. Each serving is about 1 cup.