Indigo jones

Often the simplest preparations are the best. That was certainly the case with Friday night’s squash soup.

It was a rainy evening in New York City and my vegetable basket was filled with random goodies; the perfect scenario for a warm, comforting soup.

I cut a butternut squash into large pieces, drizzled them with olive oil so they didn’t dry out, and roasted them in a hot oven for about 25-30 minutes, until they were soft and caramelized.

In the meantime, I sautéed an onion in a little olive oil and added the chunks of peeled and seeded pattypan squash.

I covered the vegetables with broth, (chicken or vegetable broth will do) and simmered it until the squash was soft.
I removed and discarded the skin from roasted butternut squash and added it to the pan.
After simmering it for another 10 minutes or so, I pureed it, using an immersion blender. Adding a little more broth to smooth out the consistency, and seasoning it with salt, pepper and a little cayenne pepper for a bit of heat and my soup was ready.

It was creamy, rich and flavorful without any cream, or butter. The taste was all about fresh, seasonal foods, prepared in a simple manner. It just doesn’t get any better than that!

Serve with a dollop of plain Greek yogurt and enjoy!

Tags: broth, butternut squash, cayenne pepper, dinner, Food, immersion blender, immersion blender. easy pureed soup recipe, onion, pattypan squash, roasted butternut squash, simple preparation, soup, squash, vegetarian

This entry was posted on October 1, 2012 at 7:17 am and is filed under Food. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.