Wednesday, October 21, 2009
Lazy Autumn Butternut Squash Soup
All that separates you from a big bowl of cozy butternut squash soup is fifteen minutes and two ingredients. Yes... t-w-o.
This came together purely by accident. The farmers' markets have been overflowing with beautiful butternut squash lately. I picked some up to make chili and ended up with quite a bit left over. I tossed the remaining squash into a pot, seeds and all, and covered it with vegetable broth. A few minutes later I had a delicious, fat free!, foolproof soup that tasted like it required real effort. Sound too good to be true? I would never lie about something as serious as butternut squash soup.
Butternut squash, roughly diced
Vegetable broth (enough to cover the squash)
* There are no exact measurements. It's very rustic and totally foolproof!
1. Peel the squash and roughly chop into big chunks. Seeds and all!
2. Transfer the squash to a small pot and add just enough broth to almost cover the squash.
3. Gently simmer for about 15 minutes, or until the squash is very soft.
4. Use a fork or a wooded spoon to lightly break up the squash a bit. Season with salt, lots of black pepper, and a pinch of cayenne.