Butternut Squash Soup

Saturday was cloudy and raining but Sunday was a nice sunny day with temperatures about 61f.

After sipping an iced double mocha latte, people watching, and reading the various newspapers in the recycle bin at Cup-A-Joe, we were beginning to get hungry!

Its one of those days when you want something very comforting to eat but you’re not sure what will exactly hit the spot.

Grilled cheese sandwich? No. Out to one of the many restaurants or bars in downtown Raleigh? No, again.

Its one of those times when walking around the NC Farmers Market on the backside of NCSU’s Centennial Campus for inspiration helps. Letting what’s in the market set the meal is always a nice surprise!

Butternut Squash Soup

About 1 tablespoon butter

1 Medium Butternut Squash

A small onion

water

1 cup milk

Spices of your choice: this time; a pinch of nutmeg. A bay leaf is good, too!

1) Melt the butter in a large pot, and cook the onion then add the cubed and seeded squash (well, mostly seeded) and cook for about 5 minutes, or until lightly browned. Pour in enough water to cover the vegetables. Bring to a boil. Reduce heat to low, cover the pot, and simmer 40 minutes, or until all vegetables are tender.

2) Strain the soup to remove seeds and skin you might have missed.

3) Transfer about a quarter of the soup to a blender, and blend until smooth. Repeat until all the soup has been blended and is smooth. Return to pot, and add milk to attain desired consistency. Season with salt and pepper. Add spices and remove the bay leaf.

4) Serve with a sprinkle of herbs or cheese, salt and pepper.

And as a reward for cleaning the dishes you get to clean the pot with a croissant!

Or you fingers if you have no bread!

Of course, you should remember to compost all your vegetable scraps! It is almost time to plant the cool season veggies!

***