Butternut Squash Soup and so much more…..

Our foodie friends came over for dinner last week and brought us a butternut squash from their garden.  Your probably thinking, butternut squash, that is nothing spectacular, but this squash was huge.  

The squash actually came from an area near their compost bed, probably from some discarded  seeds.  And it has more “friends” too.  They had a whole bucket full of squash, all very large in their garage.    So last Sunday we had my hubby’s mother over for dinner and I decided to make some Butternut Squash Soup.   With the leftover squash I gave a big chuck of the squash to my sister and saved another piece to make Roasted Squash for dinner tonight.   And guess what, we got another squash from them last night – about 15 pounds worth….

So, if you you look back to last fall I posted the recipe for the roasted squash.  And here is the recipe for the soup I made last weekend.  Any ideas for my new jumbo squash waiting to be utilized?


1 (2 to 3 pound) butternut squash, peeled and seeded
2 tablespoons unsalted butter
1 medium onion, chopped
6 cups chicken stock
Salt and freshly ground black pepper
Marscapone (for topping)


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Place a spoonful of Marscapone Cheese on soup and stir. Serve.

Serves 6

Read more at: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html?oc=linkback

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