Since we are getting toward Thanksgiving I thought that I would post a few recipes as the week goes by until Turkey day. To start out I thought I would do Butternut squash soup. Other than peeling and dicing the squash this is a pretty easy recipe.
1 Large Butternut Squash
1 Medium onion
1 Tablespoon cumin
1 Tablespoon Basil
1 12oz can of chicken stock
1 8oz glass milk
1 Stick butter
Salt & Pepper
Peel the squash and cut into 2 or 3 inch squares and place to side. Dice the onion into a small chop. In a large pot over medium heat add a small amount of olive oil and the onions. Sauté the onions for 2 minutes then add the Basil and Cumin. Stir for a minute and add 1/2 of the butter.
Once the butter has combined with the onions add the chicken stock and 2 more cans of water. Stir and add the squash. Turn heat to high, bring to a boil then turn heat to medium for 25 minutes.
Put the milk in a microwave for 30 seconds to warm up. To the pot add milk, salt and pepper to taste. Add the other 1/2 of the butter and with an immersion blender purée the mixture in the pot.