Making dinner, drinking a glass of wine, listening to music. My favorite way to unwind after work.

It’s not officially winter yet but our Minnesota weather says otherwise. I don’t generally like winter. But there are aspects of it I really enjoy. I complain about leaving work in the dark but I work downtown and it’s actually quite pretty at night with all of the lights on. My bus is always late so I tend to have a few minutes to enjoy the lights while I’m trying to not think about how cold my feet are. 

I don’t like being cold. But on a calm night it’s so peaceful. I most like the walk from my bus to my house. It’s only a few blocks but I take it leisurely on those calm nights, enjoying how quiet the snow seems to make everything. I lift my face up to the sky and breathe in the cold, crisp air and maybe catch a few snowflakes on my tongue when it’s snowing. All seems right with the world at these times, like I haven’t a care in the world. I could probably walk forever on these nights, if my feet didn’t remind me that it’s winter. 

Tonight it’s a windy, snowy, blustery night out there and I’m making soup. Butternut squash soup with squash and leeks from my brother’s garden. So thankful that he’s willing to share his harvest.

Butternut squash soup is a simple soup with few ingredients needed. Squash, onion or leeks, veggie broth, olive oil and a few herbs and spices are all that is needed. I also like to add a splash of balsamic vinegar at the end but it’s not necessary.

I start by peeling the squash. Make sure you have a sharp peeler for the tough outside to avoid frustration. I love my Victorinox peeler with a grippy serrated edge to it.

Once the squash is peeled, cut off the top and bottom, cut it in half and scoop out the seeds. Cut the squash into cubes. I tend to go for one inch cubes since the squash is baked first and it bakes faster when it’s in smaller pieces.

Place the squash on a parchment covered baking sheet. Drizzle with olive oil and mix to coat pieces. Bake at 400° for 35-45 minutes. Test for softness with a fork and bake a little longer if it’s still hard or if you prefer your squash to be more browned.

While the squash is baking, cut the onion or leeks – the amount is up to you and based on your tastes and the size of your squash. For a small to medium squash I might use one small to medium onion or leek.

Add some olive oil to a soup pot and once it has warmed, add the onion or leeks. Cook until soft and slightly browned. Add the herbs and spices – I use sage, thyme or savory and salt and pepper. Cook for a few minutes to release the flavors. If the squash isn’t done you can turn the onion mixture off and let it sit. Once the squash is done, add it to the soup pot.

Start adding veggie broth to the pot and begin to mash the squash and blend together. I like to use an immersion blender for this but a simple potato masher would work as well. Continue to blend and add veggie broth until you get the consistency you desire. Note that if you are buying your veggie broth you may need more than one 32oz container depending on how big your squash is and how thick you like your soup.

Once you’ve reached the consistency you like, taste and adjust seasonings; or add a splash of balsamic for a little twist.

Enjoy! And stay warm.
Ingredients:

Butternut squash
Olive Oil
Onions or leeks
Seasonings –  sage, thyme or savory, salt, pepper
Veggie broth
Balsamic Vinegar if desired