Squash Soup--Easy, Good and Affordable

Butternut Squash are the large, oddly-shaped vegetable at the end of the produce isle.  If you have not been introduced to them, they seem a little intimidating.  There are several kinds of squash that are winter or hard squash, and butternut is one of them.  The deep orange flesh is similar to pumpkin and it can be cooked the same way you might cook pumpkin.

I want to recommend soup.  After you cut the squash in half and remove the seeds, see the picture above, place the squash cut side down on a shallow baking sheet.  Add a cup of water.  Bake in the oven for 30 to 45 minutes until the squash is soft. 

With a spoon remove the soft flesh from the shell.  Place it in a sauce pan and stir in chicken broth or milk.  Add salt to taste.  You may also add garlic or onion powder to taste.  You might try your favorite herbs too.  Stir the with a spoon over low heat.  If you want a really smooth consistency, put the squash in a blender or food processor until it reaches the desired smoothness. 

To serve ladle soup into a bowl and add a teaspoon of sour cream or butter, a sprinkle of herbs, and crutons.  

Cook the squash and remove it from the peel, and then store it in the fridge until you need a quick supper, not more than three or four days.   This soup is easy comfort food for a relaxing dinner.