Butternut Squash Soup

In Switzerland, I was briefly a part of a supper club. But it fell on a night when I had dorm duty, and I quickly had to opt out. Betta stayed with it, however. I asked her one day how supper club was, and she couldn’t even make her way to the dinner; she just kept talking about the soup! I asked the cook about it, and Kerry laughed, “After every bite Betta took, she said, ‘Mmmmmmmmmm’.” So whenever the girls and I have something so tasty to warrant such praise, we deem it Butternut Squash Worthy.

1 white onion, diced

1 butternut squash: 1/4 cup diced, the rest cut in 1/2 inch cubes

1 T olive oil

salt and pepper

2 T butter

1 tsp smoked paprika

1 tsp nutmeg

1 tsp allspice

1/2 tsp cloves

4 cups of chicken stock

1/4 cup of whole milk

~ Preheat oven to 375º F.

~ Coat cubes of butternut squash in olive oil, salt, and pepper.

~ Roast for 30 minutes.

~ Sauté onion and diced butternut squash in butter for 10 minutes.

~ Add paprika, nutmeg, allspice, and cloves.

~ Sauté for another ten minutes.

~ Add chicken stock and simmer for 10 minutes.

~ Add roasted butternut squash and simmer for 5 minutes.

~ Blend entire mixture in blender or use stick blender.

~ Stir in 1/4 cup of milk (or cream).

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