Butternut Squash Soup

Let me tell you a little something about seasons in Hawaii:

We don’t have any.

So when the temperature in Boston drops below, say, 75 degrees fahrenheit, I’m wearing long sleeves and bringing out the quilts.  If I can see my breath, it’s time for wool socks.

Yeah, all right, whatever, it’s barely September and the air is balmy and cicadas are still chirping into the late afternoon.  The point is, I made butternut squash soup for the first time and learned that, hot damn, butternut squash is DELICIOUS on its own (boiled and lightly salted, of course).

A friend handed over a bunch of vegetables from his garden before mah man and I headed out here, one of them being this massive squash.  It oozed clear liquid that I hoped and prayed wasn’t sap.  I’m pretty sure it was just excess water. . .maybe.

The super nice thing about this recipe is that the seeds and filling are put to good use.  My new apartment has composting, but still, I wanted that filling to be part of the fun.

Butternut Squash Soup.

1 large butternut squash, peeled, chopped into cubes, with seeds and filling separated and set aside
1 medium onion, coarsely chopped
4 tablespoons unsalted butter
6 cups water, plus 6 more to boil the squash
1 teaspoon salt
1/2 cup heavy cream
1/2 tablespoon honey
dash of nutmeg

Heat the butter in a large pot or dutch oven on medium heat until it’s just started to sizzle.  Add the onions and saute until translucent.  Add the seed/filling mixture and saute until the butter is a nice shade of orange.  Add water and salt and set to a low simmer.  Keep the lid off so the liquid steams and reduces for about 30 minutes.

As the soup base simmers, boil the other 6 cups of water in another pot and add the squash, letting it cook until just turned soft, about 7 minutes.  Drain water and set aside.

Once the base has reduced (should be about 3 cups of liquid left), strain it into another pot.  Now you can chuck out the filling and onions.

Stick the softened butternut squash into a food processor with a good amount of the base and puree until smooth and creamy.  Add this mixture along with the cream to the rest of the soup base and let it warm up for 5 minutes.  Throw in a dash of nutmeg.

Serves about six people.  Or one plus leftovers for a week.