Classic Butternut Squash Soup

Creamy. Silky. Wonderful. Pure. Clean tasting. I am officially declaring November to be soup/stew month in my house. At least that's what my husband must be thinking. I have made Beef Stew - Turkish style, Split Pea Soup, and now Butternut Squash Soup - all in pretty large quantities. Doesn't this soup look amazingly smooth?

This is the first time I have ever made this soup before and was surprised how easy it was.I had always just bought it from the store during the fall and spring when I was craving something warm, filling, and comforting. This is the type of food that maybe reminds you of food your mom cooked or just makes you feel like someone has given you a hug. Please consider this light, velvety, smooth-tasting soup recipe your friendly November hug. 

Recipe was adapted from By Molly Watson,at Localfoods.About.com.

Only a handful of ingredients and serves 4-6 people. 

Ingredients: 

1 large butternut squash approx 2 lbs peeled and cubed 

or 2 1/4 lbs unpeeled

1 medium onion

1 1/2 Tbs unsalted butter(organic if you have it)

32oz or 4 cups of chicken broth/stock store bought or homemade

1 Tbs Masa (corn flour)

1/2 Tbs salt

1/2 Tbs garlic minced

1/4 tsp pepper

sour cream (optional for garnish)

chives (optional for garnish)

crackers (optional for garnish)

Directions:

• Halve, seed, peel, and cube/rough chop the butternut squash roughly the same size. Mine all looked like tiny crescent shapes.
• Halve, peel, chop the garlic and rough chop the onion (if you don't do the jar of minced garlic)

• Heat the butter in a large pot over medium heat
• Add the chopped onion and cook until soft - approx 3 minutes
• Add salt, pepper, and garlic. Stir occasionally - approx 1-2 minutes
• Add the cut squash and broth to the pot. Bring to a boil. Cover & reduce the heat to a simmer - approx 20 minutes or until the the squash is very tender. 
• Lower the heat to warm or low as you puree the cooked squash in your blender or food processor. Note: Holding a towel over the top of a blender or lid helps to prevent burns as this is going to be hot straight from the stove. Have a bowl ready next to the blender for easily to dumping the velvety soup and getting the next small batch pureed.

• Return the soup to the original pot. Taste & season with more salt & pepper if needed.
• If soup appears thin put 1 Tbs flour with 1 Tbs water together in a bowl and mix thoroughly then add it to the soup. Stir and heat until thickened on low. 
• Serve & garnish

I hope you try this very easy recipe. No need to make box/canned soup on a nice November day like today! My son and I garnished our soup with a large handful of oyster crackers, a bit of sour cream, and some chives. Yum!!!

Enjoy
From my kitchen to yours!