I need to remember to take pictures of my meals from now on. Next time I make this soup I will take a pic and add it to this post but for now this picture of a butternut squash will have to do.
I first had this soup at Stephanie's house and I loved it. I have always loved squash but had never tasted butternut squash. It immediately became and remains my favorite.
1 butternut squash
1 yellow or white onion diced
2 T butter
about 2 cups water
1-2 cups milk
salt and freshly ground pepper
-preheat oven to 375
-cut squash in quarters, scoop out seeds and place cut side down in baking dish with 1 inch of water.
-bake 45min to 1 hour, till soft
-melt butter in large pot, add onion and cook till lightly brown over med-high heat.
-peel and cube squash, then add to pot with salt and pepper
-add water to pot just to cover and simmer for 15 minutes
-puree soup in blender or food processor (or use a potato masher if you like chunky soup)
-return to pot and add milk until desired consistency
-salt and pepper to taste
I served this soup with salad (spring mix, dried cranberries and pine nuts) and homemade french bread ( I will post that recipe soon)
My meat loving father and brother loved it!