Savory Butternut Squash Soup

When the maples and cottonwoods turn fiery red and gold, and the air turns crisp, I start to think about warm comfort food.

Early November snow on Mt. Nebo

Family and friends start to inquire as to when I will be making this soup and I must admit that I also anticipate it as the squash ripens on my vines.  I love the sweet flavor of butternut and apple soup, but my favorite all-time fall soup is this one...savory butternut soup.  The inspiration for this soup was a pumpkin recipe given to me many years ago by a friend.  We have made and eaten this adaptation countless times since.  I love the soup's bright orange color and savory notes with just a hint of nutmeg. You can add as little or as much light cream (or even milk) as you want, but I am judicious with the cream for two reasons; one.. I don't like to dilute the flavor too much and two...why add calories when you don't need too?  It's creamy and delicious with or without the cream.  Squash soup just doesn't get any better than this!

This soup is easily made in stages or made completely ahead of time and frozen.  I try to make a few batches and freeze them in jars (don't forget to leave a few inches of headroom in your jars to allow for expansion as the soup freezes.  If you forget you will end up with cracked glass jars). 

You might want to consider making this soup now for your holiday table. Just don't add the cream until service as un-whipped cream does not freeze well and your thawed soup will separate. 

As for my family, we will be eating this all fall, and into the winter; in mugs or fine china, right up until the squash is gone.

Butternut Squash Soup

1 1/2 lbs. of fresh baked squash (peeled, and cubed) or one 29-oz. can of pumpkin

3 Tab. of butter

½ C. of chopped scallions
½ C. of chopped celery

½ C. of choppedcarrots

1 garlic clove, chopped

3 C. of chicken stock

1 C. of canned Italian tomatoes, chopped with juice

1/8 tsp. of dried red pepper flakes

¼ tsp. of freshly ground black pepper

1/8 tsp. of freshly grated nutmeg

1 to 1/2  C. of half and half

Green onion tops, sliced very thin (save for garnish)

Melt butter in saucepan. Sauté gently onions, celery, and carrots. Add garlic, stir briefly and add chicken stock, tomatoes and squash. Season with red pepper flakes, pepper and nutmeg.

Cook slowly for 1 hr. Remove from heat, cool slightly, and puree until mixture is very smooth. May be frozen at this point.

To Serve:  Reheat very gently with the half and half. Garnish with thinly sliced green tops of onions.

Makes 2 1/2 quarts.

This is my entry for Hearth 'n Soul , Friday Pot luck, Healthy Mom's Kitchen, and Amanda's Cookin' Thanksgiving Blog Hop.