Fear not the butternut!

Butternut squash can be a little intimidating...they're not the easiest things to peel and cut.  It certainly helps to have a sharp peeler and knife, as it turns out.  A couple weeks ago I was working in the kitchen at Spirit Rock and the chef had a huge tub of butternut squash waiting for me.  When I put on my best "isn't there something else I can do?" face, he wasn't buying it.  He leaned in and said, "Suzanne, that which we resist, persists."  What do you expect from the chef at a Buddhist Meditation Retreat Center??

But he was right.  After spending a hour or so wrestling with those buggers, they became less frustrating for me.  So when I received two of them in my CSA last week, I was not afraid...I fearlessly cut the heck out of them and made the most delish soup.  In case you're unsure about how to work the butternut, here's a little help...

First, cut a slice off the bottom to keep the squash stable while you peel it.  Once peeled cut off the top and cut across just above the bulbous part of the squash:

Next cut the seeded half in half again and scoop out the seeds:

Then slice them lengthwise and chop into uniform pieces, about 1" cubes are best for soup or risotto.

I sauteed the squash with onions, apples, herbs and seasonings and simmered in vegetable stock for about a half hour.  Top it with homemade herb croutons (toss cut sourdough with olive oil and your favorite herbs in a skillet til toasted) and whip up a side salad for a great, light dinner.



Butternut & Apple Soup

1 tablespoon butter

1 cup chopped onion

2 fuji apples, peeled, cored and chopped

1 pound butternut squash, peeled, seeded and chopped

1 tablespoon fresh thyme leaves

Juice and zest from one medium orange

1 teaspoon salt

4 cups organic vegetable broth

1 tablespoon heavy cream

Freshly grated nutmeg

Salt & pepper

Melt butter in a large saucepan over medium heat.  Add onions and sauté for 5 minutes.  Add apples and sauté an additional 5-8 minutes, stirring occasionally.  Add squash, thyme, juice from the orange and salt .  Stir to combine all ingredients and add broth to cover.  Bring to a boil and simmer uncovered for 25-30 minutes.  Working in batches, fill a blender half way and puree until smooth.  Return to pot and add orange zest, cream, nutmeg, salt and pepper to taste.