I found this recipe in a Health magazine about a hundred years ago. It wasn't even really a recipe, rather just a little blurb about eating vegetables in season and a sentence or two on how to prepare them. It sounded good and looked simple enough, so I figured I'd give it a go.
Turns out this soup is magical. Seriously. Everyone I've ever served it to asks for the recipe and everyone they serve it to then asks them for the recipe. It's just that good! Not only is it delicious, but it's also super healthy and perfect for a cold winter day.
Butternut Squash Soup
1 medium butternut squash
1 small yellow onion, diced
4 cups gluten free vegetable or chicken broth (Pacific Naturals is my favorite)
2 tablespoons olive/canola/walnut oil
1. Peel the butternut squash, discard the seedy center, and cube into small (about 1-inch) pieces. Note: The easiest way to do this is to poke with a fork and stick in the microwave for a few minutes to soften the skin. Chop off the stem, then cut into two pieces - the long narrow section and then the round bottom. It will be easier to peel this way. More tips on how to handle your squash can be found here.
2. Heat a large pot over medium. When hot, add 2 tbsp oil and then add the onions. Cook for about 5 minutes or until they are a nice golden brown.
3. Add butternut squash cubes to the pot and immediately cover with broth. Bring to a boil and then simmer until the squash cubes are soft and can break apart when poked.
4. If you have an immersion blender, go ahead and blend it up. If not, ladle it into a regular ol' blender and blend until smooth. Enjoy!
I enjoy this soup by itself, but it's also delicious topped with crushed walnuts.