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Why oh why was I ever intimidated by butternut squash? The skin of this squash was much softer than I expected and the shape, once you prepare the ends of the squash, didn't make it difficult to cut either. I was extremely excited to see this butternut squash show up in my weekly CSA share last week because I knew that meant that I'd have no choice but to face my fear and make something with it. Even better was it allowed me the opportunity to check another item off my 23 Things in 2011 list. Double win!
To get the most delicious combination of flavors I decided that I wanted to combine aspects of two different recipes. I knew that roasting the squash first would bring out its delicious natural flavors better than boiling would. I also thought that adding apple could bring a new dimension of flavor (and nutrition) to the soup. Cayenne pepper would bring an unexpected small kick of heat. And finally, real butter is infinitely better than margarine and a touch of low fat cream cheese would literally smooth out the flavor and texture. The result? PERFECTION. I simply could not get enough of this soup!
I love the flavor and texture of butternut squash and am so excited that I am no longer intimidated by the preparation of it because now the possibilities are endless. Do you have other recipes to share featuring this lovely squash? If so I'd love to try them!
Two Years Ago: Chili - This recipe is adapted from my mother-in-law and currently entered in a chili contest at Nicole's blog, Prevention RD. Check out what she had to say about it here!
Roasted Butternut Squash Soup
Yields: 6 servings
- 1 small onion, chopped
- 1 green apple, peeled, cored, and diced
- 4 Tbsp butter
- 1 medium (2 pounds) butternut squash
- 3 cups reduced sodium chicken broth (substitute vegetable broth to make it vegetarian)
- 1/2 tsp dried marjoram
- 1/8 teaspoon ground cayenne pepper
- 2 oz low-fat cream cheese
- salt and pepper, to taste
Source: Adapted using a combination of Use Real Butter and All Recipes.