The farmers’ market felt a bit empty because many of the stalls were empty.
What does that mean? Winter is quickly approaching!
What made me instantly happy: A wide variety of squash!
Acorn, butternut, delicata, hubbard, and spagetti squash all beckoned.
After a bit of contemplating, I decided on three perfectly pear-shaped butternut squash.
I dashed home and started defrosting the chicken stock I made two weeks ago.
Simple way to make butternut squash soup:
1. Wash, scoop out the insides, and peel the skin of the butternut squash.
2. Heat a large stock pot and add 2 tablespoons of butter.
3. Rough chop two small white onions and add them to the pot when the butter melts.
4. Cut butternut squash in 2 inch pieces and add them to the pot.
5. Add about three pinches of salt, one pinch of pepper, a dash of nutmeg, and chili flakes as desired. Mix well.
6. Once the squash become tender, pour in chicken stock, just enough to cover them.
7. Boil away until the squash becomes completely cooked through.
8. Ladle the soup into the blender and puree it until smooth.
9. Pour it back into the pot and adjust seasoning if needed.
All-in-all, it took about 45 mins. The soup turned out creamy, sweet, and velvety. It really was a perfect dish to have on a fall afternoon.