My mother’s childhood friends are all excellent cooks and I’ve had the good fortune of getting their recipes passed along to me. This recipe for a winter Butternut Squash Soup (with Tillamook Butter!) is just fabulous! My mother’s friend says, “This soup is very easy and makes a nice fall or winter meal. It is bright orange and very creamy!”
BUTTERNUT SQUASH SOUP
Ingredients (serves 4):
1 tablespoon Tillamook Butter
3½ cups cubed, peeled butternut squash (about 1½ pounds)*
¾ cup chopped carrot
½ cup chopped sweet onion
2½ cups fat-free, less-sodium chicken broth
¼ cup half-and-half
1/8 teaspoon salt
To prepare the soup, melt the butter in a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté slowly for 12 minutes. Add chicken broth and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat. Stir in half-and-half and salt.
Place squash mixture in a blender or food processor. If in a blender, remove center piece of blender lid to allow steam to escape. Place lid on blender and cover the opening with a clean towel to avoid splatters. Blend until smooth.
*It can be easier to buy the squash pre-cut in a grocery store produce section, rather than cutting it up yourself.
My mother’s friend writes along with this recipe, “I started walking to school with your mother when we were both 6-years-old, back in Plainview, Texas in the 1950s. Your mother has been a valued and dear friend for all these years and I hope you are lucky enough to have the same kind of wonderful friends in your life.” I just love that note!
Photo: Veronika Polyakova/Flickr (Creative Commons)