Butternut Squash, three ways...

I love butternut squash. It's tasty and versatile and it's big. Oh, and it's super healthy too. So, when I make it, it's usually a multipurpose deal. This is a little blurry, but you get the picture:

BAKED SQUASH...

Just halve the squash and throw it in the oven. Ben and I were of different opinions regarding whether you put it meaty side up or down. In the end, I don't think it matters. I think it retains a little more moisture when you put it meaty side down, but it gets a little more of a roasted flavor meaty side up. For the record I guess I should disclose that we now usually cook it meaty side up and that's how Ben thought it should be (so I caved). Cook it for an hour to an hour and a half at 350 degrees, until a fork goes in easily and it's soft throughout. Then just scoop out the meat, add butter and serve with salt and pepper.

Usually when we bake a squash, we don't eat it all, so now I make....

BABYFOOD SQUASH

This saves a lot of money if you're at the babyfood stage. I just put it in the blender and add enough boiling water to make it the right consistency. Then, I pour or scoop it into ice cube trays. Once it's frozen, take them out and put in a plastic bag. They'll get less freezer burn that way, but be easy to access in single serving amounts.

OK, enough of that, here's the real recipe of the day...

BUTTERNUT SQUASH SOUP

This is for half a large squash. When I made this, Britta and Morgan wound up staying for dinner and Morgan was pleasantly surprised. I don't think she was particularly enthusiastic before she tasted it, but then she liked it.

Here's what you need:

One half a squash, baked (I know it's there twice but the first bowl is a lot prettier).
Chicken broth (about 15 ounces which is a regular can)
Salt and pepper
Nutmeg
One small yellow or white onion, diced (pretend that's in the photo)
Butter, about 2-4 Tablespoons (ditto)
About 1/4 cup cream or sour cream (ditto)


Saute the onions in the butter until they're translucent. I've used olive oil, but I don't think it's quite as good a flavor.

Add the squash and saute until it gets prettty mushy (how long depends on how long you baked it - the original recipe I adapted uses raw squash but I find baked is faster and easier and has a roasted flavor). Then add the chicken broth and cook it down for about 15 minutes on medium, stirring occasionally.

Add the salt and pepper to taste and then just about 2 dashes of nutmeg (be careful not to add to much, but do it to taste).

Take the mixture and put it in a blender.

Blend until it's got a nice creamy texture. If it's too thick, add more broth.

Remove from blender and put in bowls. Add about 1 T of cream per bowl and mix with a spoon prior to serving. If you want to get fancy like a restaurant, you can use sour cream and make a pretty design on top of the soup or just a dollop and a tiny bit of nutmeg.

I of course didn't get a picture of the soup in bowls because I was feeding my family plus Morgan and Britta and our neighbor Lisa who happened by at the right time. But it looks just like it does in the blender, only in bowls.

Enjoy.

p.s. Since it says "Clyde and Family", I thought I'd tell those of you who didn't know that it's actually Laura (Ben's wife, Amanda's aunt, Kara's sister-in-law) who posted this. Buen provecho!