I have come to love butternut squash. When it hits the stores, I am about the first one to buy it! I tried it for the first time last year and now will always look forward to this fall veggie.
I like to roast it in the oven--delicious! Just dice it up. Mix a little bit of oil, salt, pepper and rosemary in a bowl and coat the butternut with it. Bake it for about 20 minutes--until it is soft.
These past few weeks, I decided to make a Butternut Squash Veggie Soup. I really like how it turned out. Here is what I did. I bought some soup greens (they come in a package here--carrots, a piece of celery root, fresh parsley, maybe cauliflower and a bit of leek). Since my husband does not like leeks, out it goes.
Dice the carrots and celery root.
Sautee them in a little bit of oil for a few minutes, then add a little water and let everything simmer awhile. I put the fresh parsley in here. Add 2 teaspoons of vegetable bouillon (granules) to get some flavor going.
I then dice up about a half of a butternut and 1-2 medium size potatoes.
Put the butternut and potatoes in the pot and cover with water. I do not put too many more spices in since I have a young child, but you can add salt and pepper if you would like!
Let it all boil/simmer for about 30 minutes--until everything is nice and soft. I mash it with a potato masher, but you can puree it. I then add a little bit a crème fraiche.
The finished product. We ate it with German wiener (basically hot dogs) or a baguette.
Enjoy!