Butternut Squash Soup

Oh, "Kelly's too busy obsessing about derby and stuff to give us any new recipes. She doesn't love us anymore. Royal Pain? More like a Royal Pain in the Rear!"

Yeah, I heard you thinking this. And yeah, maybe you're mostly right. But I do have a new recipe for you today! Take that!

A fellow Dead Girl made an incredible butternut squash soup for a dinner party a couple months ago. More recently, I picked up a butternut squash on a whim. They're in season, delicious and nutritious. All-around win.

Instead of doing the smart thing and asking for the recipe of the soup I knew I liked, I Googled and found this one: http://www.foodnetwork.com/recipes/butternut-squash-soup-recipe/index.html

Do you know how to peel and seed a butternut squash? I didn't, either. Turns out it's simple. Here's a nifty little tutorial: http://simplyrecipes.com/recipes/how_to_peel_and_cut_a_butternut_squash/

After I put butter in my pot, I realized this recipe would be vegan with olive oil in place of butter. So that's an option if that sort of thing floats your boat. I love butter.

I dropped the nutmeg from the original recipe because I didn't have any. And I always use veggie stock in place of chicken stock. Finally, because all stock is salty, I didn't add extra. So those are really the only deviations from the original recipe.

Butternut Squash Soup
(serves 4-6)

1 butternut squash, peeled and seeded
2 tbsp butter
1 onion, chopped
6 cups vegetable stock
Freshly ground black pepper

1. In large pot melt butter. Add onion and cook until translucent, about 8 minutes.
2. Cut squash into 1-inch chunks. Add squash and stock to pot.
3. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.
4. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot.
5. Stir and season with pepper to taste.
6. Serve.

On an unrelated note, happy Veterans Day!