We suffered another guilt trip issued by vegetable share last week. We've had three gorgeous, overweight butternut squash sitting around our kitchen for weeks now, just begging to be turned into some sort of tasty winter dish. This recipe for Butternut Squash Soup from Mark Bitman's How to Cook Everything Vegetarian is a true celebration of winter soup slurping.
2 tbsp canola or vegetable oil
1 3-4 lb. butternut squash, peeled and cut into 1- to 2-inch chunks
1 medium onion
2 tbsp chopped sage
5 cups vegetable or chicken broth
salt and freshly ground pepper to taste
1 cup heavy cream (or 1/2 cup half-n-half and 1/2 cup milk for lighter version)
Heat oil in a large deep skillet or soup pot over medium-high heat. Add squash and onion and saute for five minutes. Add sage and cook and stir until aromatic (another 5-10 minutes). Add broth and reduce heat to low to allow to simmer for 20 minutes. Remove from heat and puree softened squash mixture in blender in batches or with an immersion blender directly in the pot. Return to medium heat and warm through. Add 1 cup cream or half-n-half/mil mixtures and serve immediately with buttered croutons or chopped herbs. Serves 4-6.