Chef’s Corner: Butternut Squash Soup

With the snow falling outside, and the fire in the fireplace, it’s perfect weather for soup. Here’s one of those classic winter soup’s that we look forward to this time of year.

Butternut Squash Soup

Ingredients:

2 large butternut squash

1 large yellow onion

3 ribs of celery

2 cloves of garlic

4 quarts of water

Salt to taste

Procedure:

1. Preheat oven to 375.

2. Cut the butternut squash in half and scoop out seeds.

3. Rub the squash with olive oil and season with salt.

4. Place in oven for 45 minutes or until lightly caramelized and tender when pierced with a knife.

5. Let cool and peel skin off then dice and reserve.

6. Roughly chop onion and celery and crush garlic but leave whole.

7. Place all vegetables except butternut in an 8 qt pot with a light film of olive oil and sweat gently until translucent.

8. Add water and butternut and bring to a simmer.

9. Continue to simmer gently until all vegetables are tender.

10. When ready strain vegetables out and reserve cooking liquid.

11. Add vegetables to blender with enough cooking liquid to obtain desired consistency. Only fill half of the blender at a time and start on slow speed and move to fast so the soup will not explode out of the blender. Continue until all soup is blended and season with salt to taste.

Optional garnish-

Toasted pumpkin seeds, brown butter, sage, roasted mushrooms, croutons, or maple whipped cream.