BUTTERCUP SQUASH SOUP

BUTTERCUP SQUASH SOUP image

Yield 8-12 bowls

Number Of Ingredients 6

Steps:

Carefully cut squash in half. Cut from the top to the bottom. Please use a folded towel to cover the knife point. If your hand slips off the knife the towel will keep you from injury. Scoop out the seeds. Discard seeds or clean and roast them for soup garnish. Heat oven to 400 degrees. Rub the skin of the squash with the olive oil to keep it from drying out. Bake on a cookie sheet, cut-sides down, until the squash is quite soft, about 30 to 45 minutes. Take the squash out of the oven and let cool for a few minutes. When you can handle the squash, scoop out the meat and reserve. Now take the onion and 1/4 pound (1 stick) butter and place into a 4- or 5-quart pot, season with salt. Cook on low heat until onions are translucent. If you cook them too fast, they will turn bitter. Add squash and cover with milk. Turn heat up to medium-high and bring milk to a boil and stir. The squash is starchy and can burn easily. After milk boils, turn down the heat to a simmer. Let cook for about 5 minutes. In a blender filled only about halfway puree the squash mixture in batches. Do not fill the blender to the top. Be careful doing all of this. The puree is hot and will blob out onto your hands, arms, or face if you are not careful. If the mixture gets thick, add water to thin it out. Season with salt to taste. Ladle the soup into bowls, then top each serving with toasted squash seeds. Makes 8 to 12 servings.