Butternut Squash Soup

Butternut Squash Soup

Suzan McAllister

1 butternut squash
1-2 c Chicken Stock
1 medium sweet onion
Salt
Pepper
Olive Oil
1/2 tsp grated ginger
1 tsp tarragon

Clean the Squash

This is a very tough squash, so it's a chore.  Best to cut it into 3 pieces first, then get all the skin off and scoop out the seeds and gunk. Cut into 1 inch cubes.

Soften the Onion

Chop the onion and cook slowly in olive oil. Add salt and pepper and cook on low-medium heat for 5-10 minutes

Cook the Squash

Add all the squash chunks to a pan then cover with chicken stock.  Add 1/2 tsp of greated fresh ginger and a tsp of Tarragon. Bring to a boil and cook until squash is soft, 10-20 minutes depending on how small you cut the squash.

Finish the Soup

If you have a food processor or blender, let the soup cool then puree it in your device.  If you do not have an appliance, squash it up with a potato masher.

Serve warm with a dollop of sour cream in the middle.