High in fiber and antioxidants, butternut squash is a great choice in cold-weather dishes to help get us out of the winter doldrums. One of my favorite ways to enjoy them this time of year is by using them in soups. The recipe below is easy to prepare and makes a large pot for holiday entertaining, leftovers for the week, or freezing for another day.
Take one chopped onion and cook in two tablespoons of margarine or butter until translucent. Next add one butternut squash, peeled and chopped in 1-inch cubes along with 6 cups of vegetable broth. Bring to a simmer, cover, and cook until the squash is tender. Remove from heat and use a hand blender to bring the soup to a smooth consistency, stir and season with nutmeg, salt and pepper to taste. For a little variety, try adding fresh or dried sage and a dollop of goat cheese when serving.
The worst thing about this recipe is cutting and peeling the squash, but that can be easily overcome by a stop at Wegmen’s, where they offer packages of precut and cleaned butternut squash for about $2.99. While you’re spending a little bit more for the convenience, it can easily knock off a significant chunk of time from your prep depending on how skilled you are with a knife. Simply trim up the pieces to about a inch square size so they’ll cook evenly and voila! Hot, fresh, soup in a half hour! Enjoy!