I love this comforting soup – it makes me feel excited about the fall – I usually dread it. But it’s the time of pumpkins, squashes and apples again! Gorgonzola cheese goes very well with it, but skip it if you are not a fan. The toughest part of making this soup is peeling the squash, I really hate doing it! But once you’re done with that, it’s super easy.
Ingredients (for 2-4 servings)
1 butternut squash (peeled and chopped into 2 or 3 inch pieces)
1 onion, peeled and chopped
1 tablespoon butter
1 tablespoon olive oil
1/2 cup half and half
4 cups boiling water
Gorgonzola cheese (or your favorite cheese) to taste
1 teaspoon cinnamon
2 bay leaves
1. Heat butter and olive oil in a heavy bottom pot, add onion and saute until translucent, but not caramelized (about 2 minutes). Add squash pieces, stir thoroughly and saute for another 2 minutes, stirring occasionally.
2. Add the boiling water into the pot with squash pieces, add bay leaves, season with cinnamon, salt and pepper. Bring to boil and lower the heat. Cook for about 25 minutes until squash is completely soft. Discard the bay leaves.
3. Transfer the squash and onion pieces to a blender with about 1/2 of the stock and 1/2 cup of half and half and blend until smooth. Add more stock to achieve the desired consistency if needed. Serve immediately garnished with cilantro (or parsley). Sprinkle with Gorgonzola or your favorite cheese.