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.