This coming weekend is my favorite one of the entire year. Halloween is always a great weekend and the parties are usually amazing. There’s something magical about people dressing up and there’s definitely a special energy in the air on monster night.
What better way to celebrate the black and orange holiday than to use one of its main elements: pumpkin! Ok, butternut squash ain’t no traditional looking pumpkin, but it is a pumpkin! Its nice and musky taste will surely please your guests… and your kids! The texture of this soup is unbelievably smooth and rich; it’s really a pure pleasure to eat. Plus, with a hint of ginger, you’ll be protected against the flu, because it’s also flu season (in this house it is anyways!).
If you’ve got a pumpkin leftover on Monday night (a real Halloween pumpkin, I mean!) and you don’t know what to do with it, switch the butternut squash for the pumpkin, it’ll be almost as good and you won’t lose your lovely pumpkin.
BUTTERNUT SQUASH SOUP
Makes about 8 servings
1 tbsp olive oil
1 butternut squash cut in medium size cubes
1 onion, roughly chopped
3 garlic cloves, chopped
2 tsp fresh ginger, chopped
6 cups chicken broth
Salt & pepper
In a large pot, heat the olive oil over medium heat. Add the onion and let them sweat for about 3 minutes. Add the butternut squash, garlic and ginger. Cook for about 2 more minutes. Cover with the chicken broth and add some pepper.
Bring to a simmer and cook over medium-low heat for about 30 minutes. Let cool.
Once it’s cooled, mix in a blender until you obtain a nice luscious texture. Taste and add some salt if needed. Serve hot.
Note: I didn’t have to add any salt to mine… so think about it twice if you’re going to!
You can add cream if you feel like it. Why not, it’ll be great!