butternut squash soup.

i love this soup! i love it on stormy autumn days when i just wanna pull on my wool socks and stay inside for days. it also comforts me each thanksgiving that i don't get to partake of my sister jen's holiday feast. and this soup is easy. well, pretty easy. the hardest part is cutting up the squash. i usually pass this duty off to chase (man hands). the squash is a dense vegetable! this obstacle can probably be attributed to the caliber of knives in the kitchen of a college student. (i honestly tried to cut one with a butter knife once--it was all i had--and pretty sure i ended up in tears). my point: with a good sharp knife, making this soup should be easy peasy.

butternut squash soup

(thank you, ina garten; serves 4-6)

ingredients:

2 tbs. butter

1 tbs. olive oil

1 (15 oz.) can pumpkin puree

1 1/2 lbs. butternut squash, peeled & cut in chunks

one yellow onion, diced

6 carrots, cubed

3 cups chicken or vegetable stock (i just boil water with the carrot & squash peelings & salt it)

2 tsp. salt

pepper, to taste

1 cup half & half

grated gruyere or parmesan

1. heat the butter and oil in a heavy-bottomed stock pot, add the onions, and cook over medium-low heat for 10 min., or until translucent.

2. add the pumpkin puree, butternut squash, stock, salt, and pepper. cover and simmer over medium-low heat for about 20 min., until the butternut squash is very tender.

3. process the mixture through a blender or food processor until smooth. return to the pot, add the half & half, and heat slowly. if the soup needs more flavor, add another teaspoon of salt. serve hot with garnishes.