Basement of Butternut

In my mothers basement I found a plethora of butternut squash just waiting to be eaten. Weird right?

“Hey mom, you know there’s a bucket full of squash next to the dryer right?!”

It was strange, however, I took advantage of my mothers green thumb. I took a few home to make my first batch of Squash Soup [printable version here]. This is the simplest thing I’ve ever made, and one of the most delicious, hot OR cold. Hellllo! Can you say kick butt? There’s nothing I love more [extreme exaggeration] than being able to eat something straight outta the fridge, partly because I’m a bit iffy about microwaves, and partly [mostly, I think] I hate unnecessary dishes.

So here I am with a butternut squash, now what? I cut the squash in half lengthwise [not an easy feat thanks to my HORRIBLE set of knives] and scraped the seeds out [the same way you would a pumpkin]. I placed the squash flesh side down on a baking sheet lined with foil and baked for 30 minutes at 400° F. When I took is out it was easily pierced with a fork but doesn’t need to be super soft.

While the squash was in the oven I chopped up one large onion and 4 large cloves of fresh garlic [get ready for some teary eyes]. I cooked the onions and garlic with about a tablespoon of extra virgin olive oil (EVOO) on low/medium heat for about 10 minutes until the onions were clear.

Side note: Is anyone else as annoyed as I am by how sticky fresh chopped garlic makes your fingers?

I added two cups of vegetable broth [I used a vegan bouillon cube and two cups of water, but if you make your own broth power to ya!] and the skinned squash. I found its easier to scoop the squash out of its “skin” with a big serving spoon, if you have an easier way, please let me know! I brought it to a boil then let the soup simmer for 20 minutes to really get all those flavors mingling together.

After you get everything all nice and tasty looking [see above] put it into your favorite form of blender [processor, high speed, good ole classic blender, etc.] and spin the crap out of it until its nice and smooth, Fred Astaire style, and return to the pot.  I add a little over a ½ tbsp of ground black pepper and 1 tsp of salt and simmer for another 5 minutes. And woooo-eeee [getting the farm spirit] it’s tasty. All together it takes about an hour to make but has very little hands on time, which provides a little extra time to set a romantic dinner [think candlelight, no belching allowed], clean a bit around the house, or sit on your bum, whichever you prefer. This is easily frozen, so make a double batch and throw some in the freezer for a super quick delicious dinner!

Is there anything you would like to see me cook ? Make? Let me know how I’m doing, I’d love to hear what you think about Miss. Zoe!

Comments

  1. says

    I LOVE squash soup. Plus I remember when I was living next door to your Mom last fall seeing all those butternut squashes on the porch. I wanted to steal one, but I didn’t it. ;-)

    Tip for cutting squash: put it in the heated oven whole (maybe stab it a couple times first), and then after about 30 minutes take it out and you should be able to slice it more easily.

    As far as garlic is concerned, I used a garlic press, which I know some foodies are opposed to, but it makes it easier on my fingers.

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