Butternut Squash Soup

There is a certain danger of typing in an ingredient into the search box of tastespotting.com or foodgawker.com--there are so many delicious sounding recipes it's hard to decide what to make. Last week my dad brought home some butternut squash, already precut and ready to be prepared. At first I couldn't decide whether to roast it or make a soup out of it, but ultimately I chose the later. I figured that in the cold of winter, a nice warm soup is always filling and enjoyable.

When I told my family of my intentions, my grandfather was particularly skeptical. He claimed that he has never liked the taste of butternut squash and was doubtful that I could change his mind. I responded by telling him that he was free to try the soup, but I would not be offended if he didn't like it. Well, not only did he try the soup...he was the first to finish his bowl and was asking for seconds. It made me so proud to have taken an ingredient he didn't like and transform it into a delicious creation. In fact, he has already asked me to make the soup again sometime in the near future.

Butternut Squash Soup

• 2 lbs butternut squash, peeled and cut into 2" chunks
• 3 tbsp butter
• 1/2 large onion, chopped
• 2 large shallots, chopped
• 2 tsp dried oregano
• 1 tsp dried thyme
• 6 cups chicken stock (can be substituted for vegetable stock)
• Salt and pepper

1. In a large pot, heat the butter over medium heat then add the chopped onion and shallots. Cook for 6-8 minutes until translucent.
2. Add the chopped pieces of butternut squash, oregano, and thyme. Stir all of the ingredients together so that they are evenly coated with the spices.
3. Pour in all of the stock and bring to a boil. Reduce the heat to a simmer, cover, and cook for about 20-30 minutes, or until the butternut squash is soft and can be easily pierced through with a fork.
4. Working in batches, puree the soup in a blender until creamy then return to the pot. Bring the soup back up to a boil and season with salt and pepper.
5. To serve, garnish the soup with a dollop of sour cream or plain yogurt and some sliced green onion.