I love the recipe for Creamy Butternut Squash Soup in my cookbook. The only thing I don't like is how much time it takes to dice up the squash. Here is a modified version with an easier method that worked well for me, especially since I baked the squash the day before I made the soup...so the squash was cold and easy to handle. It was a great way to use the butternut squash I got from Bountiful Baskets. :)
Creamy Butternut Squash Soup (Easy Version)
2 cups butternut squash (bake this the day before you make the soup, if possible) *
2 tablespoons butter
1/4 cup leeks or green onions with tops, chopped
1/2 cup carrots, chopped
1/2 cup peeled and sliced yellow summer squash (or zucchini)
3 cups gluten-free chicken broth
1 teaspoon salt (or less)
¼ teaspoon dried basil leaves
¼ teaspoon dried oregano leaves
¼ teaspoon dry ground mustard
¼ teaspoon pepper
¼ cup cream
1/2 cup milk
1 tablespoon Hormel bacon bits
2 tablespoons Parmesan cheese, grated
1. Preheat oven to 350 degrees. Slice butternut squash in 1/2 lengthwise. Remove seeds. Place in a large casserole dish, (skin side down) and add 1/2 cup water. Cover with foil and bake for 40-50 minutes, or until tender. Place in fridge to cool.
2. Melt butter. Sauté leeks (or green onions) and carrots in butter for about five minutes. Cool slightly.
3. Scoop butternut squash away from skin and place in blender with yellow squash, one cup of chicken broth, salt, basil, oregano, dry mustard, and pepper. Add cooked carrots and leeks (or green onions). Puree in blender until smooth.
4. Pour mixture into saucepan, along with remaining two cups of chicken broth. Bring to a boil. Reduce heat and simmer soup for 10 minutes.
5. Remove soup from heat. Add cream and milk.
6. Ladle into soup bowls and sprinkle each serving with bacon and Parmesan cheese.
Serves 4 to 6