Thursday, October 7, 2010

Butternut Squash Madness

  I say madness now, because.... Have you ever tried to cut into a butternut squash?

Yeah, it's not easy.

I bought a few butternut squash(es?) at the supermarket this week, they were on sale and I told myself; I must be able to make something with these. So like the abnormal person I am, I bought five. The cashier gave me funny looks. That's okay, I'm used to cashiers questioning my purchases.

Excited with my new buy I rushed home, and went ahead with the slicing of the squash. I tried to cut it in half. I have some very high-quality knives, and I had to hammer my knife through the squash. Yes, hammer. Once that was done, and the beautiful snapping sounds of a succesfully cut squash, I preheated my oven and knew what I was going to make. Instantly.

::Butternut Squash Soup::

Food Processor
Baking dish 

1 large Butternut Squash
1 TBSP butter
1 TBSP Extra Virgin Olive Oil
Salt & Pepper
1 cup Unsweetened Almond Breeze (measurements of Almond Milk will vary from person to person, whether you like a thicker or thinner soup)
1/4 Teaspoon Nutmeg
1/4 Teaspoon Oregano

Preheat oven to 350F.
Wash squash and then cut lengthwise down the middle.
Scoop out the seeds.
Lightly coat the exposed parts of the squash with olive oil.
Salt and pepper to taste

Place flesh side down in a (lightly coated with olive oil) baking pan
Cook until knife tender; usually about 50 minutes to an hour.
Once tender, remove squash from the oven and let cool.

Scoop out the flesh inside the shell of the squash, into your Food Processor. Add Nutmeg, oregano, butter and blend
Slowly add Almond milk, until reached to desired consistency. Salt to taste, Serve warm garnished with pepper

Enjoy! ♥

I may have eaten this for breakfast. (weird?) The weather is so nice, and it's really cooling down... I was craving some warm soup. The flavors are rich, but the soup itself is very light and has a slight peppery bite. (with how much pepper I added) which I love. You can faintly taste the Oregano that is added in there, it added depth to an otherwise plain dish, and really compliments the mild sweetness of the squash. It was delicious!

Q: What is your favorite fall soup?
I love this soup. ♥

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