Butternut Squash Soup

I don’t like squash.  A few months ago I would have said “I hate squash.” But I’ve gone up a level to just not liking them.  I will admit that I’m starting to come around.  Gradually.  Gardening has helped and opened doors to vegetables that before I would not eat.  I have two squash plants in my garden now, a normal straight neck yellow squash and a butternut squash.  It’s adorable.  Recently, I picked my first squash from it…but what to do with it?  I decided to make soup.  I love soup and it eliminates my major problem with squash – texture.  I have texture issues.  My worst enemy is an onion…boy, do I hate onions.  And guess what…this soup has onions too!!! I’m a dare-devil.

1) Peel and de-seed a butternut squash.  (I grew this…isn’t it cute?)

2) Cube squash and an onion (my squash was a medium one so I only used half an onion – I also hate onion)

3) Saute onion in butter until  translucent – add to pot with squash

4) Add box (4 cups) of chicken stock and cook until squash is tender (15-20 mins)

5) Use awesome immersion blender and blend

6) Mine is a pretty teal color (because they were out of pink)

7) Plate in a pretty bowl – or my pyrex because this is my lunch this week

8) Ta-Da!

I even fed this to my husband.  His comment “it isn’t awful, I would eat it if I was hungry.” – Five minutes later “I want some soup.” I consider that a small victory considering he is still in his i-hate-squash mode.

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Butternut Squash with Cornflake Brown Sugar Topping

Ok before anyone reads any further into this post please realize that this butternut squash recipe is anything but healthy! Yes it is a vegetable, but with the amount of brown sugar and butter in this recipe…be wary! On the other hand, this is a recipe that even the pickiest vegetable eater will love. My aunt makes this recipe every Thanksgiving and it is everyone’s favorite dish! We love trying new recipes for side dishes, appetizers, and desserts for most holiday functions but this side dish will always remains on the menu. It is a good alternative for sweet potatoes and has a fun twist – a cornflake, brown sugar crumb topping. Being allergic to nuts, we aren’t able to put candied pecans or other nuts on top of any sweet potato or butternut squash casseroles,  so instead my aunt came up with the clever idea of a candied cornflake topping. This is a very easy recipe and even beginner cooks can make a big impression. I promise you it will be a crowd pleaser!

Ingredients:
Butternut Squash:

– 2 c. butternut squash, peeled and cubed
– 1/2 c. brown sugar
– 4 T. butter

Cornflake Topping:

– 1 1/2 c. crushed cornflakes
– 1/2 c. brown sugar
– 1/2 c. butter, softened

Directions:
1. Place butternut squash in pot filled with water and bring to a boil. Boil butternut squash until soft and can easily break with a fork. Once the butternut squash is cooked through and softened, drain the butternut squash.

2. Place the butternut squash back in the pot and mash until all chunks are removed (similar to mashed potatoes). Add in butter and brown sugar. Blend well. Place butternut squash into a 9×9 casserole dish.

3. In a separate bowl, mix crushed cornflakes and brown sugar together. Cut the softened butter unto this cornflake mixture to make a sort of cornflake crumble. Sprinkle this crumble on top of the butternut squash.

4. Bake at 350 for 45 minutes. Enjoy!

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