Butternut Squash Soup

This is an all-time favourite. Working with squash can be hard, but this soup is definitely worth it! It is truly heavenly!

You need:

• Butternut squash: about a kilo (that is, a little more than 2 pounds)
• Onions (about 1/2 - or, say 1/2 a cup)
• Margarine: quite a bit, maybe 50 grams (or 1/3 of a cup)
• About a liter (that is 4 cups) of water and vegetable boullion - in this case you may want to use a little more boullion than you normally would for the amount of water.
• Light cream. The amount really depends on your taste - I genereally just put a little in each batch I run through the blender, using maybe 250 ml (1 cup) in total - but again, go heavier if you like it that way!
• Black pepper, majoram and a little cayenne pepper if you like that kind of stuff.

Yo do:

Clean and cut the squash into four to eght pieces and roast it in the oven at 360 degrees F (or 180 degrees C) for 45 minutues or so.
In the meantime, sautee the onions in the margarine, add water & boullion and bring to boil.
When the squash is out of the oven it should be soft and easy to scoop out in small pieces. Add to the rest of the ingredients. Cook for 15-20 minutes or so. Use a blender to puree the soup, working in batches, adding a little cream to each batch.

You may want to add (if you feel confident experimenting):

Generally I like the pure version of this soup the best, but here are some suggestions if you'd like some change.

Add sweet potatoes or yams. If you do so, consider adding nutmeg and/or cinnamon. While I have yet to try this, I believe the sweet potato-version of the soup could benefit from adding an apple too!

PS: If you'd like to freeze the soup, skip the cream and then just add it when you defrost it!

Enjoy! (I know you will!)