Butternut Squash Soup

I love Butternut Squash . I love Butternut squash ANYTHING… ravioli, as a side-dish, plain, mashed, jazzed up, anything! My favorite is Butternut Squash Soup (sigh). I like it so much that I can remember eating it for the very first time in SF…and thinking that “this is the best thing I have ever eaten.” YUM! So, imagine my delight, when our friends Carrie and Frank gifted us with a white port from our favorite winery, with the stipulation that we could “only drink it with them…and oh by the way, it supposedly goes well with Butternut Squash Soup.” (They say they were kidding about that remark…but if you know Carrie and Frank…they were maybe only 10% kidding.)

Seeing that Carrie had a birthday last week, it seemed only right that we have them to dinner and serve this yummy soup with the port they brought! Oh man!!!!!!! (I think I might dream about this tonight.)

So tasty...perfect for winter or autumn!

So tasty…perfect for winter or autumn!

Butternut Squash Soup

2 large butternut squash, halved and seeded

1 large onion, peeled and quartered

4 carrots, peeled and ends removed

1 sweet potato, poked a few times with a knife

1 apple, peeled and quartered

2 cloves garlic, minced

5 c. vegetable or chicken broth

1/4 cup honey

1 tsp cinnamon

1/2 tsp cloves

1 tsp pepper

1 tsp kosher salt

1/2 tsp ground ginger

1/8 tsp ancho chili powder

zest and juice of one orange

2 Tbs. butter

1 can evaporated milk

Preheat oven to 375. On a large baking sheet, place the squash, onion, apple, sweet potato, and carrots. Bake for an hour or so or until everything is done and fork tender.

Remove from oven and cool. While it is cooling, heat the garlic in the butter in a large pot and cook through.

After veggies are cool, remove the squash peels (easy) and sweet potato peels. Now, here is where you have two choices. If you have an immersion blender, throw all those veggies in the large pot with the garlic and broth and blend away. If you don’t have an immersion blender, throw those veggies and garlic into a blender with some stock or broth and, with a towel over the top lid, blend away until it is a nice smooth consistency. I used a bit of broth in each blender-full to keep it flowing. (My immersion blender decided to die the last time I used it.)

After everything is blended and nice and smooth, you are going to add all of the liquids and spices orange, butter and milk. Stir it up until everything is happy and let sit on medium low heat for an hour or two, being very careful that it does not burn.

Garnish can be just a bit of butter and pepper, bacon crumbles, apple chips, or if you are lucky like me…a teeny swish of white port around the inside lip of the bowl!

What do I like about this recipe? Every little thing. I think Butternut Squash Soup is one of my favorite fall/winter foods. YJM!

What don’t I like about this recipe? Nothing. I love this soup…I can’t even come up with anything little that I don’t like about it. I like it. I like it a lot.

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