One of my favorite fall/winter dishes is butternut squash soup. I don't have a picture yet as we haven't gotten any butternut squash from our CSA this year, but I'm posting this recipe for my sister-in-law.
I originally got this recipe from my other sister-in-law, who made it for Thanksgiving a few years back. I've been making it ever since!
2 Tablespoons honey
3 Tablespoons vegetable oil
Approx. 3 lbs butternut squash, halved lengthwise and seeded
2 yellow onions, peeled and quartered
1 or 2 Granny Smith apples, peeled, quartered, and cored (okay to use other varieties of apples, though tart, firm apples are best)
5 cups chicken broth
salt and pepper
1/4 teaspoon nutmeg
1/2 cup half and half
1/3 cup coarsely chopped pistachios (I put them in a ziplock, squeeze the air out and seal, then pound them with a mallet) OPTIONAL
Balsamic vinegar OPTIONAL
Preheat oven to 450.
In a small bowl, stir together honey and oil. Arrange squash, onion, and apples on a rimmed cookie sheet. Brush the cut side of the squash and all the onion and apples with the honey mixture. Bake, until tender and well browned, approx 1 hour. Remove from oven, let cool.
Scoop out squash and add the squash, onion, and apple to a large soup pot over medium heat. Add stock, salt, pepper, and nutmeg. Bring to a simmer over medium heat. Partially cover and cook until very tender, approx. 20 minutes. Remove from heat and let cool.
****NOTE: you can stop here and put it in the refrigerator for a day if you'd like*****
In a blender or food processor, puree soup in batches until smooth. Return to pot and place over medium heat. Stir in half and half and bring to a simmer.
Serve with pistachios sprinkled on top. Or, if you're dealing with nut allergies (or just want to try something a little different), it's also good with a drizzle of balsamic vinegar swirled on top of each bowl. Though quite honestly, the pistachios are better, says the mom of the kid with a severe pistachio allergy! So it's balsamic vinegar in our house...