So here’s what I did tonight instead of studying for the GRE or writing one of three papers I have due…
Vanilla Butternut Squash Soup
- 2 pounds (or so) of diced butternut squash
- 2 small onions, or 1 mack-daddy onion, diced
- 2 Tbsp olive oil
- water or stock to cover
- salt and pepper
- 1/2 cup cream
- 1 teaspoon good quality real vanilla
In a stock pot, saute onions in olive oil until soft and fragrant. Add diced squash (no need to bake first) and cover with enough stock or water to just barely cover. You don’t want too much liquid, or the soup will be too thin when you puree.
Simmer over medium heat until squash is soft- 10-15 minutes worked for me.
Remove from heat and puree with a stick emersion blender or in your food processor/blender until creamy smooth. Add vanilla and cream, and stir together. Top with chives and/or a tiny drizzle of cream.