Anyway I did a once around the market and seeing all the winter squashes that were out I decided to try a squash-type soup. I've tried commercially prepared butternut-squash soup before, but I really didn't like it. But last week I had lunch at a friend's house and she made roasted acorn (?) squash, and it was really good, so I figured I'd give it a shot. At one of the booths with a good assortment of squash I asked the vendor if they had a good soup recipe. The woman started telling me what she likes to do, a really simple recipe. I bought a nice small butternut squash and an onion and came home.
I am officially calling this my 'Oh my gourd! Butternut squash soup'. Because as soon as I tasted it that's all I could say (between moans of food-ecstacy that is... and if you've never had food-induced ecstacy, I'm not sure I want you reading my blog =P just kidding... please keep reading my blog).
Here's the 'recipe' as shared by the woman at the market.
Cut the butternut squash in half, scoop out the seeds. Roast the squash for an hour or so at around 3o0F-350F (I started it too high, then turned it down... and totally wasn't watching the clock - just roast it until it's soft). Cut the squash into chunks... not too big, not too small.
In a stock pot, melt a couple tablespoons of butter (that's the secret ingredient... it always is. Whenever you taste something really really good I guarantee there's butter in it... or possibly lard. =) ). Chop an onion and saute it in the butter over low/medium heat until it's translucent & yummy looking.
Add the squash back into the pot and add chicken stock (or veggie stock, but I had chicken stock on hand from the last time I made chicken). Add some fresh sage (the cookbook I checked called for thyme but the lady at the market said sage... pick your favorite herb). Bring it to a boil and let it simmer for another half hour - hourish, occasionally stirring and mashing down the squash. When it's looking good and mushy and hot, puree the soup in small batches.
Return the soup to the stock-pot and add some milk (or cream), just enough to make it the consistency you like. I probably added about a cup, but I hadn't added that much chicken stock. And you're done. Garnish it with sage, serve with nice fresh bread from the market & say "Oh my gourd that's good." ;) There is nothing better than a nice hot bowl of creamy soup on a rainy rainy day.