I am a HUGE fan of WPE's butternut squash soup, so when our garden started to explode with butternut squash, I knew I had to try some homemade soup. I modified this recipe from a friend...
2 Lbs butternut squash (rough chop)
1 onion (rough chop)
1 cup celery (rough chop)
2 small apples, peeled (rough chop)
1 Tbsp minced ginger (I use ginger powder)
1/4 cup honey
1 Qt chicken stock
1 Tbsp cinnamon
1 tsp Nutmeg
1/4 tsp Cayenne pepper (optional)
salt & Pepper to taste
1/2 cup heavy cream
Procedure:
Sweat squash, onion, and celery together until translucent
add Ginger, nutmeg, and cinnamon and cook until aromatic
Add honey and stir to coat all ingredients
Deglaze with chicken stock and bring to a boil
Turn down to a simmer and cook until squash is tender
Season with salt and pepper
Pour into a blender - DO NOT FILL BLENDER PAST 1/2 FULL AND KEEP THE CENTER CAP LOOSE TO VENT STEAM...COVER WITH A TOWEL AND PUREE...START ON LOWEST SPEED; IF YOU DON'T IT WILL EXPLODE! (This is the part where I actually use the hand blender, which works wonderfully. I also don't add salt & pepper, but that's me.)
Once pureed return to heat, stir in cream, and season with salt and pepper.
I've made this with and without apples; it's thinner without the apples; I've also made it with and without the heavy cream, and it's been yummy both ways.
Enjoy!