I absolutely love Butternut Squash soup. This is the original version of the many varieties that I experiment with. It is the best in the autumn and the winter, when the squash is seasonal and the weather puts you in the mood for something comforting. I will often make a large batch and eat it all week.
Butternut Squash Soup
-4 Tbs Olive Oil
-2 large sweet yellow onion, chopped
-6 lbs of peeled chopped raw butternut squash
-4 16oz box or cans of chicken stock, (or use ½ stock and ½ water)
-Kosher salt and black pepper to taste
1) In a large pot, heat the olive oil over medium heat.
2) Add the chopped onions, and sprinkle them with kosher salt. Let the onions sweat until translucent, about 5 minutes.
3) Add the cubed butternut squash, and stir to coat with the onions and oil. Pour the chicken stock into the pot, reduce the heat to low and cover the pot.
4) Let the soup cook for about 30 minutes, or until the squash is tender.
5) Using a stick blender, puree soup until smooth. (You can also use the blender, and puree in batches). Season the soup with the salt and black pepper.
6) Let the soup simmer covered for another 15 minutes until the flavors have blended.
7) Serve hot with freshly chopped parsley or chives (and a you can add a dollop of cold crème fraiche or sour cream on top).