Kate, Soup in the winter is a must. Most people I know love butternut squash soup and already have a recipe they stand by but I thought I would share my recipe with you anyway because it is just so easy. I made it for lunch today and it was just what I needed. So creamy, comforting and lovely.
The recipe serves about 3-4 people but I often double it up.
1 yellow onion
2 tablespoons butter
1 tablespoon flour
1 butternut squash cubed or just buy it already cubed like me!
Rosemary or thyme
1 cup white wine
3 cups chicken stock
1/2 cup cream (I used whipping cream today because that's what I had but you can use half and half as well)
s & p to taste.
Dice and cook onions in butter and salt for about 5 or 10 min until soft. Add the flour and stir and cook for a min or so. Add in the white wine, squash, rosemary and stock. Bring to a boil. Change heat to low and simmer for 30 min or so until squash is soft. Pour into blender and blend until smooth. Put back in pot with heat off and add cream, s and p. You can heat it back up if it's too cool.
Additions- if you have goat or gorgonzola cheese you can crumble it on top or even add toasted almonds. Also, it's creamy enough without the cream but I still add it! Voila!
-Amanda