Butternut Squash Soup

Cold weather always puts me in the mood for something warm and hearty. I came across this butternut squash soup recipe on a friend's livejournal page and decided to give it a try (it sounded absolutely delicious). I've changed the recipe somewhat to fit my needs, but here's the original link: Cluegirl's Sleepy Hollow Butternut Squash Soup.

This is all that's left of my attempt. It was absolutely delicious. I highly recommend giving it a try.

Serves: 6
Prep: 1 hour
Cook 45 mins

Ingredients:

1.5 lb butternut squash
1 medium yellow onion
4 cloves garlic
6 baby bella mushrooms
1 quart of chicken stock

olive oil
sesame oil

red cayenne pepper
ground pepper
basil

Prep:

1. Peel, de-seed, and cut the squash into small pieces. (This is the hard part and takes the longest time--it took me 40 minutes!)

2. Quarter the onion.

3. Smash the garlic with the flat blade of the knife.

Steps:

1. Heat your pot (I used a dutch oven). Use three parts olive oil to one part sesame oil. Use enough to saute onions, garlic and butternut squash. Throw in a dash of cayenne pepper.

2. Saute for 6 minutes. Add the quart of chicken stock. Bring to a boil. Let simmer and cover for 30 minutes.

3. Using a wooden spoon mash the squash against the side of the pot. If the squash gives without resistance, that's good. If not, cover and let it cook for another 10 minutes. If done, add in the mushrooms. Dash some basil in. Give it a good mix. Simmer and cover for another 15 minutes.

4. Serve! Season to taste.

Enjoy.