Butternut Squash Soup

Last week I made two delicious roast chickens. I saved the bones and made a very robust chicken stock. The best use for a rich and flavorful chicken stock is soup. What kind of soup? So I asked my roommates what their favorites soups are. Response: chicken and rice (I am not surprised T. McGruff), broccoli cheddar, and butternut squash. I'm not crazy about soups with rice, broccoli cheddar is awesome but too heavy, butternut squash? Yes perfect. Fall just screams squash doesn't it? I love butternut squash.

It's tastes like a cross between a sweet potato and cantaloupe. It smells like a melon when you cut into it...i love that.

In soup it yields a very creamy texture and deep sweet and savory flavor. The soup is super easy and you can really go nuts with condiments. I like a drizzle of really fruity extra virgin olive oil, freshly grated parmigiano reggiano, and a sprinkle of cinnamon. Other thoughts include, sage oil and a fried sage leaf, savory goat cheese whipped cream, bacon and blue cheese, etc...

Recipe: (serves 5)

1 butternut squash medium sized peeled and cubed

3 carrots diced

1 small onion diced

1 leek whites only cleaned and chopped

6 cups chicken stock

pinch of nutmeg

pinch of cinnamon

1/2 cup heavy cream

2 tbsp butter

salt and pepper to taste

extra virgin olive oil

freshly grated parmigiano reggiano

Place a large pot on medium high heat and add butter, butternut squash, onion, leeks, nutmeg, cinnamon, and a little salt and pepper. Cook until the butternut squash is tender about 10-15 minutes. Add chicken stock and bring to a boil. Add heavy cream and bring to a boil. Using a blender or a hand blender puree the soup until completely smooth. Add salt to taste.

To serve, drizzle with extra virgin oil and sprinkle with parmigiano reggiano.

It's super fast and super delicious.

Make it! Eat it! Enjoy!