The Simplest Butternut Squash Soup

In the mid-1990s I worked in a small cafe. In addition to the regular lunch menu, each day we created two quiches, two special entrees and a soup. My favorite soup? Butternut Squash. Not only did it taste like winter and comfort and satisfaction, but also it was the simplest soup recipe I ever made.

1. Wash the unpeeled butternut squash. Cut it into large chunks.

2. Place the chunks in a large pot and cover with water. Bring to a boil; lower heat, cover and cook until can be easily pierced with a fork.

3. Remove pot from heat. Remove squash with a slotted spoon and allow to cool slightly. (DO NOT THROW AWAY COOKING WATER)

4. Scoop cooked squash out of skin and place in blender with a cup of the cooking water. Add salt, pepper and garlic powder. Don’t go crazy here--you’ll be tasting and maybe adding more later.

5. Blend, adding more water a little bit at a time till the soup reaches the desired consistency.

6. Return to pot and heat slightly over low heat. Taste and add more salt, pepper or garlic powder, if desired.

Does anyone know of a simpler soup than this BUTTERNUT SQUASH SOUP?



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