It’s not exactly sweater weather this weekend. It’s been warm and sunny and beautiful in PA. But way back on Tuesday – when it was chilly, I bought some butternut squash in hopes of making a soup. I googled a couple of recipes for a chilled soup but decided to do my usual. It’s so easy and so good.
Start by roasting the squash with olive oil, salt, pepper and garlic powder at 375 degrees for about 20 minutes. Maybe 15 minutes considering I scorched mine.
Once the butternut squash is done sauté a small onion until translucent and add some ginger if you have it. I’ve now reverted to buying chopped garlic and ginger. I know fresh is better. I don’t care. I blame 2020.
Once the onions are done, add the squash.
You can snack on the bits that burnt to the pan and act like you meant to do that.
Add 2 cups of vegetable stock and bring to a boil.
Once it comes to a boil, reduce heat to low and blend.
Add a little heat (you know I can’t help myself)
Now add a little honey for sweetness. Look at my cute little honey jar. My husband’s beloved aunt made them. She’s so stinking talented. Every time we go to visit her I wander in her studio and somehow beg my way to several pieces. I’m shameless. One day everyone will be able to order from Kathy Gray Clay (if I can help it).
Ok back to the recipe… add about a 1/3 cup of heavy cream. I bought light by mistake but it’s fine. Either one works. I bet even coconut cream would work.
And viola! Serve in your beautiful Kathy Gray Clay bowls and you’re ready for a rocking Sunday night.
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