Cold, cloudy days have been settling in, which is an open invitation to cozy up with Christmas music and a warm bowl of butternut squash soup. This is an easy, few-ingredient soup and you can double up on the recipe if you want to keep some in the freezer. It's hearty, velvety and just what the winter nights need. Mangia!
Butternut Squash (3lbs peeled and chopped)
College Inn Chicken Broth (64 oz)
1 Granny Smith Apple or Bartlett pear, peeled and chopped
Carrot (1-2 medium sized)
Celery (1 stalk)
Yellow Onion (one small-medium sized)
Extra Virgin Olive Oil
1. In a pot or enamel-cast iron dutch oven, heat olive oil or butter and add the chopped carrot, celery and onion.
2. Once the onions are translucent, add 3lbs chopped squash, apple or pear and pour chicken broth until all the squash is covered.
3. Season with 1 tsp. nutmeg, 1tsp. cinnamon, salt and pepper.
4. Cover and cook on low to medium heat, stirring occasionally, until the squash has softened, about 45 minutes. (If you leave it to cook all day, just add broth intermittently.)
5. Pour into food processor and pulse. You may have to add a little liquid if it seems too thick to mix.
6. Transfer back to your pot and add remaining chicken broth to thin it out to your desired texture. Season again with nutmeg and cinnamon.
7. Serve hot with crusty bread. Optional garnish: sour cream, crispy pancetta or bacon.