Soups On! Butternut Squash
As we know, it was the Native Americans who introduced the colonists to squash and pumpkin when they first landed in North America. This popular winter gourd can be traced back as far as ancient Egypt and was also discovered in Peru.
This is the perfect soup to get you in the mood for autumn. It's hearty and feels good on a cold night. It also makes a nice side if you want to start with soup at your Thanksgiving meal. It's the ideal soup to store in the fridge for a couple of days and is easy to freeze and thaw when needed.
The most difficult task of this recipe is chopping the tough ol' squash. One of the easiest ways to deal with it is to poke a few holes in the squash and place it in the microwave until it has softened. Or you can cheat like I did and buy butternut squash already chopped and found in the salad section of your favorite and trusted supermarket. I rinse well the pre-chopped squash and pick through it sometimes removing a seed or two.
The basic recipe is easy to make your own by adding your favorite spices and herbs such as curry spices or cinnamon and nutmeg for a Middle Eastern or Thai flare. A dash of sherry vinegar and the addition of chopped Granny Smith apples give the soup a brighter taste of autumn. It's also the perfect soup to prepare for the vegetarian in your life, and especially for the vegan by swapping out the butter and using all olive oil and vegetable stock. Want more of a cream-style soup? Add a half-cup or more of milk or cream.