In keeping with the Good Food Philosophy, the best recipes are those that use fresh, good quality ingredients. Fresh produce can be hard to find in the winter months, but thankfully, winter squashes are of good quality this time of year. Winter squashes are harvested in the fall, when the skin has hardened into a thick, tough rind. This rind allows the squash to be stored and used throughout the winter.
Butternut squash has a wonderful sweet, nutty, pumpkin flavor, and roasting adds a great hint of caramelization. Squash is a good source of fiber, vitamins and minerals and can satisfy that craving for something rich and creamy, while still being good for you. For other winter squash recipes, try using roasted butternut squash as a side dish, or pair with ham and use as a filling for ravioli or pot pies. Also try as a puree in breads, muffins and casseroles.
Tools
A stick/immersion blender would be very helpful, but a traditional blender will get the job done.
Ingredients
- 1 large Butternut Squash
- 2 TB Unsalted Butter
- 1 med. Onion, chopped
- 3 cups Chicken Stock or Low Sodium Broth
- 2 cans Evaporated Milk
- ½ cup Heavy Cream
- 1 TB Real Maple Syrup
- 1-2 cups Water, as needed
- Pinch Freshly Ground Nutmeg
- Kosher/Sea Salt and Fresh Ground Black Pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Cut squash in half lengthwise and scoop out the seeds.
- Arrange the halves cut side down on an oiled baking sheet.
- Bake for about 40-45 minutes or until fork tender. Set aside to cool.
- Melt butter in large pot over medium heat.
- Sweat the onion in the butter, until the onions become translucent.
- Add the stock, evaporated milk and heavy cream.
- Scoop the squash flesh from the skin using a spoon, or peel the skin off with a paring knife, whichever is easier.
- Add the flesh to the stock/milk. Also add the maple syrup.
- Simmer 10 minutes.
- Using a stick blender or a traditional blender, blend until smooth.
- Add water to thin to the consistency of heavy cream, then strain to remove any lumps.
- Return to heat.
- Add nutmeg, salt, and pepper. Serve hot.
Low Fat Alternative
Sweat the onions in a small amount of vegetable oil, instead of butter. Omit the heavy cream. The evaporated milk can also be left out, though the soup will not have the same lovely, creamy texture without it. Replace the milk with chicken stock.
Vegetarian Alternative
Use vegetable stock instead of chicken stock.
Laura Jennings - Ok, here goes. About me, I am definitely a foodie - I graduated from the Scottsdale Culinary Institute in 2001 and I worked at some ...
