Monday was our first rainfall. I picked up a butternut squash at the grocery store for the very first time, determine to figure out how to 1) peel it and 2) cook with it.
Number one was the most difficult part. I felt like I was helping a drunk person home, awkwardly trying to keep a grip on it so it wouldn't roll to the floor. Okay, I've never helped a drunk person home, but you get the visual.
Peeler in hand, I frustratingly shaved off the first layer of skin like a woodcarver shiving a hunk of birch in the forest. Did I say it was awkward? Do you like my analogies? Have I convinced you yet to buy the pre-peeled/pre-cut squashes in the frozen food section?
Anyone have any tips on how to peel that sucker?
The results were worth it. It was so good and perfect for what I needed on a rainy day.
1 medium to large sized butternut squash, peeled and cubed
(about three to four pounds)
1 small onion, diced
1 small carrot, diced
1 stalk of celery, diced
2 pounds of yukon or red potatoes, chopped (optional)
six cups of chicken broth
1 cup of half and half (optional)
Roasting the Squash
Line baking sheet with foil and grease
put cubed squash on it
drizzle with oil and season with salt and pepper
Bake at 450 F until soft
(about half hour, depending on how small you chopped it)
Crisping the Prosciutto
Bake in oven for ten minutes in a 450 F oven.
Less or more depending on how crispy you like it.
Putting it all together
In a large pot, saute onion, carrot, and celery with olive oil and season with salt, pepper, and thyme.
Once softened, add in roasted butternut squash and chicken broth and stir.
Once it comes to a boil, take the pot off the stove top and puree
(I used an immersion blender)
Stir in cream.
Add in potatoes and bring back to a low boil.
Boil until potatoes are soft.
Serve with prosciutto.
I promise, the combination of the two is out of this world.
The salty meat balances the sweet squash very nicely.
(Thought of it myself!)
Roasted Butternut Squash Soup with Crispy Prosciutto.
Happiness in a bowl.