Cream of Butternut Squash Soup

I've been making this soup since discovering it in one of the local newspapers are are freee and usually found at the subway entrances.

I find that many people overdo butternut squash soup. You have a squash that's already naturally sweet. No need for maple syrup, honey or making it too busy. Let the squash's flavour come out!

I think the key to this soup is roasting your squash, using good chicken stock and then you're off to the sofa taking little nips of this soup while watching some reality show.

Cream of Butternut Squash Soup

1 whole squash, peeled and seeded and cut into chunks
salt, pepper and nutmeg
olive oil

1/2 stick of unsalted butter
1 whole large onion, diced
2 Tbsp of freshly grated ginger
2 cloves of garlic
8 cups of good chicken (or vegetable) stock
salt and pepper to taste
3 Tbsp chopped fresh parsley
sour cream

1. Preheat your oven to 425F. Use a vegetable peeler to remove the skin from the squash. Cut in half, scoop out the seeds and cut it up in chunks. Place on a roasting tray, drizzle with olive oil and season with salt, pepper and a but of nutmeg. Roast for 45 minutes or until fork-tender.
2. Place a medium-sized pot on medium-high heat and add your butter, onions, garlic and ginger. Reduce to medium and allow to cook for 5 minutes for the onions to soften.
3. Add your stock, squash and increase heat to high until boiling and then reduce to a simmer and place the lid on.
4. After about 30-40 minutes, take off the heat and taste for seasoning with salt and pepper. Now use your hand blender to puree your soup. Add parsley and stir in.
5. Serve in bowls with a dollop of sour cream.
   

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