Sassy Black Friend

Butternut Squash Soup for an army

I’m writing this from Brooklyn. I’m up here with the boyfriend visiting his family. They tend to scatter for Thanksgiving, so they celebrate together a week early. We’re having a good time, and his mom even let me help cook. I mentioned that I like to make butternut squash soup, and she pounced. So, I spent the afternoon making enough to feed half of the city. I tried to find the basic recipe I have used online, but no luck, so I really did wing it this time. Here’s what I used:

3 large butternut squash (approximately 5 pounds)
3quarts of homemade chicken stock (didn’t use it all)
1 cup sour cream (we used low fat)1 large onion
1 carrot
2 cloves garlic
spices to taste: cumin (lots), nutmeg, cinnamon, thyme, salt & pepper

I cut the squash in half, took out the seeds, seasoned with salt and pepper, and roasted until tender. This makes it a lot easier, especially if you don’t have access to great knives, and are making a lot. Sautee the onion, garlic and carrot just until soft.

When the squash is done, scoop out the flesh and combine with veggies in the biggest heavy bottomed pot you have. Add the spices. Start adding the chicken stock (you could use veggie, the roasted squash has a complex enough flavor to make up for it), until you think you have the right consistency. Simmer for about 15 minutes to get flavors combined. Puree the soup, adding more stock if necessary to get it pretty smooth. Simmer gently until heated through. At the end I stirred in about 1/4 cup of the sour cream into the soup. The rest is served on the side with chives, if you want.

This is yummy. And orange. Pretty.

The family liked it a lot, which apparently puts me lightyears ahead of the last girl he brought home, who offered to “make a salad,” which meant buying salad mix, dressing and tomatoes at the supermarket.