It's that time of year, when summer and fall run together and everything is ripe at once. We've gone through a box of peaches, will be getting tomatoes and apples soon, and squash is bountiful.
I made butternut squash soup, a favorite of the S house, the other day. I'm still playing around with recipes to find the best version, but here's what I did this week:
Butternut Squash Soup
2 butternut squash - Roast in 400 degree oven on oiled baking sheets for 1 hour, or until soft.
1 large onion, sliced thinly
1 apple, diced
Saute apple and onion in olive oil and butter (3-4 tablespoons-ish) until soft, but not browned in a large pot (10 minutes)
Add 3-4 cloves of garlic and saute
Add a selection of herbs (marjoram, thyme, oregano - maybe 3-4 tablespoons) and salt and pepper to the pot
Scoop out squash and add to pot
Add 1 cup of apple cider and 4 cups of chicken broth
Simmer slowly until flavors blend (20 minutes?)
Finish with some half and half (I put in maybe a cup or maybe just half a cup, not sure)
This adds a wonderful creaminess to the soup. I've also made this soup with adding ginger, which goes very well with the squash, but I'm not sure how that would go with the creamy half and half flavor. But you are welcome to try it and see how it tastes.
Sorry my measurements aren't exact, but I'm sure you all can tweak it to whatever your tastes are.