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).