Butternut Squash Soup

Butternut Squash soup

Today is September 1st.

The beginning of the beginning of Fall!

Fall is my favorite time of the year in New Mexico..... for many reasons. First off, there is little or no wind. 
The skies

are blue and clear. The aroma of roasting chili not far away.

The growers markets are in full swing, and the crisp cool fall 

air is on the way!

1 large butternut squash, cooked, baked or steamed

until soft. 2T butter or olive oil

1C milk or half and half,

or broth or water for thinning.

1 Shallot minced, and sautéed

Sage for garnish ( I like to fry the sage leaves for 

just a minute in a little olive oil to crisp them)

To add some extra flavor to this wonderful soup, try carmelizing

the squash somewhat in a hot oven on a cookie sheet, just browning the edges..

In a stock pan, melt butter or use olive oil.

Sauté onions,

Place squash in blender, or you can also get out your

Immersion blender for this one!

Blend until smooth adding cream or milk last.

Do not boil cream. If using broth or water to thin,

you can boil just a little bit. So not place hot liquid in
blender, it will explode!!!! Serve warm with croutons and sage on top!
Happy Cooking! Happy Fall!