Happy Friday! Today I am doing something a little different by featuring a recipe that I recently concocted. I have been experimenting with tons of squash recipes lately. From acorn to spaghetti and butternut, I just can’t get enough of these squash varieties around this time of year. But, the more that I experimented, the more that I found that roasting them with a little olive oil, salt and pepper was still my favorite. Less is more right? So when I started looking up roasted butternut squash recipes, I wanted a no fuss version that kept to that simple roasted taste. I found a great easy recipe, but the end product was still lacking in a big way when it came to flavor. I decided to doctor the recipe up, and created my own version that was a big hit with my family. So here you go, I hope you enjoy this simple and delicious butternut squash recipe.
Oh yeah, look at that velvety goodness! I mean not to toot my own horn, but toot toot! This makes a ton, so you will have leftovers for days!
Butternut Squash Soup Recipe: Serves 10
2 large butternut squash
1 pint half and half
2 1/2 cups chicken stock
1 cup sherry
red pepper flakes (to taste)
Start out by preheating the oven to 400 degrees. Slice the butternut quash in half and scoop out the seeds. Coat the squash in olive oil and salt and pepper and place on a baking sheet cut side up and roast for 1 hour or until fork tender. This can be done ahead of time. Once the squash is roasted, scoop out the flesh and place in a blender.
Blend together the squash, half and half, sherry and chicken stock. I recommend using one of these in a pot. It makes the task much easier. Bring soup to a simmer and add salt, pepper and pepper flakes to taste. Garnish with fresh thyme and creme fraiche, and Serve with crusty bread. Enjoy!
Don’t forget that the Nordstrom Fall Sale is happening right now. You can see our picks from the sale here.
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