Recipe of the Month: Butternut Squash Soup
Learn how to make Butternut Squash Soup – the perfect meal to cozy up with as the autumn chill rolls in! Created by Chef Nealy Crawford-Frentz of LOLA Restaurant in Covington, LA. Makes 2-4 servings.
2 medium butternut squash, halved, seeds removed
1 medium onion, diced
2 tablespoons extra-virgin olive oil
1 quart chicken stock
1 teaspoon dried thyme or 2 tablespoons fresh minced thyme leaves
1 pint heavy cream
sea salt and freshly ground pepper to taste
Preheat oven to 400ºF. Rub the squash halves with 1 tablespoon olive oil and season with salt, pepper, and thyme. Roast squash in oven until fork tender, about 25 to 30 minutes. Let cool to room temperature. Add the other tablespoon olive oil and onions to a medium saucepan over medium heat and sauté until translucent. Discard the skin from the squash and add the squash to the saucepan. Add the stock and the cream to the squash and simmer for 10 minutes. Adjust the seasonings to taste. Use an immersion blender to purée. Thin with a bit of extra stock if necessary.