We are now officially in the “dead of winter.” Oh dear. All of a sudden, it’s no longer a “winter wonderland.” I have to say, after the holidays, I always want to just fast forward the next few months until we reach summer.
I am so over this cold weather already.
Until then, I think I’ll just try to make the best of winter and look on the bright side of things- one of those being butternut squash. There’s so many recipes you can make with this baby. My favorites are those that require minimal work *cough, cough* butternut squash soup 🙂
Butternut Squash Soup
1 medium-sized butternut squash
1 tbsp olive oil
1 large onion, chopped (or 2 leeks)
1/8 tsp dried ginger
1/8 tsp cayenne
3 cups chicken broth
1/2 cup water
salt and pepper to taste
Garnish: cilantro and/or chives
Preheat the oven to 425 degrees and cover a shallow baking sheet with foil. (Note: use a pan with sides- the squash releases liquid while roasting). Cut the butternut squash once horizontally and once vertically, so it’s cut into quarters. Remove its seeds and “guts”. Place the quarters face-down and peel-side up on the baking sheet. Roast in the oven for 1 hour.
Heat olive oil in a pot over low heat. Add onion, ginger and cayenne and sauté for 10 minutes. Add and stir in butternut squash, chicken broth, and water. Bring to a simmer and cook for 15 minutes. Puree with hand immersion blender. Add salt and pepper and top with cilantro and/or chives.