Butternut Squash Soup Recipe

Butternut squash is one great thing about autumn! This soup recipe is delicious, especially if you stir a bit of cream into each bowl before serving. Bon appetit!

Butternut Squash Soup 
by Charlie Burke

Fall in New England marks the brief period when our local
products are at their peak. We should have a few more weeks
of great tomatoes and corn, but fall squashes are now in our
Farmers' Market along side them.

Hot soups now will replace
the cold ones my wife and I prefer in the summer, and this is our
favorite; velvety smooth, it's even the color of fall. With
a food processor or a food mill it is easy to make, and it
can be made a day or two ahead, a convenience when
entertaining.

We usually use four cups of mild chicken stock and one cup
of water, but often use water, alone, which highlights the
fresh squash flavor. (Most vegetable stocks are too
assertive to be compatible with this recipe) Caramelizing
the onions adds their sweetness to that of the squash, and
toasting the walnuts briefly in a dry pan enhances their
flavor and provides crunchy texture.

Four servings:

2 teaspoons olive oil
2 teaspoons butter
1 large sweet onion, chopped
2 shallots, chopped 1 butternut squash,
peeled and roughly chopped
4 cups chicken stock
1 cup water
Sea salt and freshly ground pepper to taste
3 tablespoons coarsely chopped walnuts, toasted
1 teaspoon fresh thyme leaves or ½ teaspoon dried

Heat oil and butter in a large pot over medium heat and add
onions and shallots. Cook, stirring frequently for 10
minutes or until onions are golden brown. Add squash , 5
cups of liquid and salt and pepper, raise heat to high and
bring to a boil. Lower heat to a simmer and cook until
squash is tender. While the squash is cooking, place a dry
fry pan over medium heat and toast walnuts, tossing or
stirring until they begin to color.

Puree the squash in a food processor or pass it through a
food mill and return it to the pot with all the liquid. Add
the thyme and simmer for a few minutes. Serve the soup
topped with the toasted walnuts and a few fresh thyme
leaves.

We think butternut squash is ideal for this soup, but it can
be made with any fall squash. Many farmers are growing new
or reintroducing older squashes, so take advantage or the
opportunity to learn from the growers at your local Farmers'
Market or Farm Stand and try different varieties in this and
other recipes.

About the author:

An organic farmer and avid cook, writer Charlie Burke is the
vice president of the New Hampshire Farmer's Market
Association (www.nhfma.org). His column & recipes appear
weekly in The Heart of New England's newsletter...
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