Butternut Squash Soup

As I have written previously, I am a big lover of soups of all kind. With the freezing cold weather we've been having there is nothing like a bowl of nice, hot soup. About a year ago I picked up a butternut squash on a trip to the grocery store, but wasn't quite sure what I was going to do with it. The poor squash sat in my house for a very long time before I decided that it was time to create something yummy with it. 

I decided on butternut squash soup. I had never had butternut squash soup before but once I tasted it I was hooked. This soup is sooo easy to make (the hardest part is peeling the squash), and you only need a very few ingredients. I will even venture to say that your kids might just like it! I told Mushky and Shalom that butternut squash soup is a cousin of zucchini soup and so they agreed to taste it. Turns out that they really like this soup, so much so that Mushky asked for a second serving last night!

So, here's how you make it.

Butternut Squash Soup

canola oil

1 butternut squash

2 big onions

2 cloves fresh garlic

4 big leaves fresh basil

chicken stock 

dried dill

salt 

pepper

Slice the onions and place in a pot with some canola oil. Allow the onions to get really soft and slightly brown. Then add in the garlic and allow to sauté for a few more minutes. Peel the squash and cut into chunks, add to the pot. Stir the vegetables and let the squash cubes get a little soft together with the onions. Wash (and check for bugs) 4 basil leaves, tear the leaves and add them to the pot. Cover everything with the chicken stock (enough water to cover and then a little bit more). Season with salt and pepper and dill. Bring to a boil - then lower and allow to cook until squash is soft. Once the squash is soft, use an immersion blender to puree the soup. Enjoy!