Squash Soup

My neighbors are the best, so I keep scoring random produce from various gardens. Given that the only thing I managed to grow this year was pumpkins (Which, huh? My zucchinis never did a thing, but I ended up with 4 really good pumpkins. SO CONFUSING.), it's pretty swell.

Butternut squash.

Normally I would use it to make risotto, but soup rules, too.

And it's easy.

Remembering to buy pumpkin seeds to put on top is the hardest part of the whole process.

Squash Soup

2 large butternut squash, sliced in half and seeded
2 tablespoons melted butter
1 small onion, diced
2 cups vegetable broth
1/2 cup heavy cream
Salt
Pepper
1/2 teaspoon ground nutmeg

1. Preheat the oven to 350 degrees.

2. Coat the open side of the squash with butter then place face-down on a cookie sheet. Bake until the flesh softens, about 30 minutes.

3. Allow to cool for a minute then scoop out all of the good stuff.

4. Toss a little butter into a large pot, heat over medium heat until it melts, and then toss in the onions. Sauté until clear then add the squash. Sauté everything together for 5-6 minutes.

5. Add the broth and allow to boil for 2-3 minutes.

6. Add the cream, salt, pepper, and nutmeg and allow to boil for another 3-4 minutes.

7. Turn off the heat and allow to cool for a few minutes then use an immersion blender to mash it all up.

8. That's it. THAT is what is in that tiny bowl Panera charges you $6 to have. Garnish it with sunflower seeds (or crackers, ahem) if you want it to be fancier.