One of our favorite winter suppers features butternut squash soup, and my son Joel has made it so many times that he’s got it down to an art. As with most recipes, it’s morphed from the template he used years ago into something that tastes even better than the original, so I want to share it with you today.
Joel’s Creamy Butternut Soup
(Makes 8-9 cups)
In a large saucepan with deep sides, saute:
1/2 stick (4 oz) butter
1 medium, chopped onion until tender. Then add:
1 large butternut squash, peeled and chopped into 1-2-inch cubes1/2 teaspoon ground black pepper
1 cup apple cider
Enough additional water to cover the squash
4 chicken bouillon cubes Cover the pan and bring to a boil, then simmer until the squash is tender (about 20 minutes). Add:
8 oz. cream cheese, and blend everything together with an immersion blender until it is completely pureed and smooth. Heat to a simmer again (but don’t allow it to boil) and serve it piping hot! If you combine it with a tossed salad, fresh bread and cheese, with apples for dessert and a glass of water, it becomes a very nutritious and fairly low calorie but fully satisfying dinner!
“He casteth forth his ice like morsels: who can stand before his cold?”