I recently learned how to peel a butternut squash. The key is to use the tip of a very sharp kitchen knife. It is much easier to guide the tip around the contours of the squash using the end instead of the middle of the knife. Once you get the hang of it, the done can be done quite quickly.
Put the ingredients are in the soup pot and it's about 20 minutes until done!
In the kitchen we have this hand blender that my husband insisted that he have. I thought is was a waste of valuable space and completely unnecessary....until now. This little blender does a fantastic job of pureeing squash for soup and may just become the newest best tool in the place.
Broil the bread, sprinkle with cheese and then enjoy lunch.
This challenge is really making me think about the our food distribution chain and how I, as a consumer need to control my own choices about what I purchase. Thank you Laura at (not so) Urban Hennery for inspiring us with the Dark Days Challenge.
Winter Squash Soup
Adapted from Bon Appétit, December 1996
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/8 cup whipping cream
For soup: Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
Working in batches, puree soup in blender. (This is were I used the hand blender and left the soup in the pot) Return soup to same pot. Stir in cream and bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)