I can’t get enough of this stuff.
One of my favorite things to eat is butternut squash soup. Trouble is, when I have a flavor in your mind and I find myself eating something that just isn’t quite as good, I get seriously disappointed. You know what they say: If you want something done right, yadda yadda yadda.
Here’s the recipe I like. It’s remarkably easy to make, but in case you have a serious case of lazy bones, I’ve included a few shortcuts to make it even easier.
- 1 medium onion, chopped. I use sweet onions. Lazy? You can buy them pre-chopped in most supermarket produce departments or the freezer section.
- 2 tablespoons margarine or butter.
- 2 cups chicken broth. I use canned. Although one can is 15 ounces (I think), that’s close enough.
- 1 pound butternut squash, pared, seeded and cut into 1-inch cubes. This is probably the most labor-intensive part of the process. Those squash are a real pain to pare. And where have you ever found one less than 2 pounds in size? I usually do it the hard way, but today I stopped off at Trader Joe’s and picked up a 2-pound bag of butternut squash already prepared. (So, of course, I made a double-batch of soup.) You might be able to use frozen squash if it is unseasoned; I’ll leave that up to the seriously lazy cooks to experiment with.
- 2 pears, pared and sliced. I use fresh pears whenever possible, but I suspect that you could get away with canned pears, as long as you rinse off the sugary syrup they insist on canning them with.
- 1 teaspoon fresh thyme leaves. Yeah, like I’ll find fresh thyme in Wickenburg. I use dried but only half as much.
- 1/4 teaspoon of salt. I usually omit this, especially if the broth does not have reduced salt. You can always add salt later; you can never take it away.
- 1/4 teaspoon white pepper. I use regular pepper, which I grind as I need it.
- 1/4 teaspoon ground coriander.
- 1 cup whipping cream. This is killer stuff and makes the soup very rich. I suspect you could use half and half to make it a little less deadly.
- Cook and stir onion in margarine in a medium pot until tender.
- Stir in broth, squash, pears, thyme, salt, pepper, and coriander.
- Heat to boiling; reduce heat heat and cover.
- Simmer until squash is tender, 10 to 15 minutes.
- Puree soup in a food processor or blender. You may have to do this in batches. You might also want to wait until the soup has cooled a bit; I cracked my food processor bowl by processing hot soup. I now use my glass blender.
- Return pureed soup to pot.
- Stir in whipping cream and heat until hot.
- Garnish with pear slices and toasted pecans if desired.
Yields 6 1-cup servings.
This is a great soup for Thanksgiving. The squash and pears are in season right now so it’s the perfect time of year to make this. Treat yourself. You won’t be disappointed.