Butternut Squash Soup?

Well… First off, allow me to apologize. This post, and the one on biscotti below aren’t up to my normal level when it comes to the photography… the little man was… well..

Hanging out in the kitchen… so, once he fell asleep, I didn’t want to set up the umbrellas and have flashes going off all of the dang time… so that lead to a collection of pictures suffering from mixed lighting due to the CFL overhead, fluorescent over the sink, incandescent over the stove, plus natural light coming in the door… so.. yeah. enough of the picture excuses….

 

On to the food excuses. … I don’t make soup. In fact, I’ll take it further.. anyone who knows me well knows that I don’t consider soup a food. At most, it’s a warm drink, usually good for a serving of vegetables.

But in any case… I made soup.

Step 1. 1 inch cubes of butternut squash. 2 pounds. Put it in a pot.

Step 2. 42 Ounces of Chicken stock / broth. Put it in the pot.

About 2 carrots… or 2 carrots'’ worth of baby carrots.

and a cup and a half of onions…. put them in the pot.

Now, toss the pot on the stove, throw in a pinch of salt…

and let it simmer until everything gets soft.

Picture 1 is the start, picture 2 is about an hour later…. can’t tell much of a difference by looking at it, but after an hour you could feel things go squish under your wooden spoon.

After everything is good and soft,add 2 TBSP of butter and hit it with the hand blender. Word of wisdom… something that’s been on the stove simmering for an hour is going to be a little warm…. watch the splashes…. Get everything good and smooth… it won’t take long.

Then, add a half cup of cream and beat it a little bit more.

BAM!

Here’s my bowl of radioactive looking soup. …. and you know what? It was damn tasty…. I had it with a biscuit tonight, but I think it’d go awesome with a grilled cheese ‘sammich with a slice of ‘mater on it…