This is a simple and satisfying soup for a cold, rainy day like today.
It is also one of my favorite ways of eating this squash. I've used a pinch of cayenne to cut down the sweetness of the squash, but you can always skip that or try chili oil as a variation.
I typically like to top this soup with crispy sage (love that combination!) but today, I used rosemary as flavouring and topped it with some grated sheep's milk cheese instead...the options are endless!
Ingredients:
Butternut squash - 4- 6 cups (cut, peeled and cubed)
1 cup diced onion
3-4 cups chicken or veg. stock
salt
pepper
1 pinch cayenne
2 tbsp. hard, grated cheese
1/2 cup milk or cream
Rosemary 1 sprig
Method:
Heat a tbsp of butter in a pot. Add the onions, salt, pepper, rosemary and cook until translucent.
Add the squash, chicken stock and simmer until the squash is tender and cooked through. Discard the rosemary sprig and puree with a hand-held blender until smooth and silky. Stir in the cayenne, milk or cream to give it extra creaminess.
Serve warm with the grated cheese on top.
