I usually use buttercup squash but this time I tried it out with pumpkin. Butternut is more commonly used.
|That is not blood on the plate!|
Winter Squash Soup
skinned and chopped squash of your choice
Chop a shallot and place it in a pot with a spoonful of butter on medium heat. Saute for a couple of minutes until soft. Add the squash to the pot and cover with stock. Bring to a boil and cook until squash is done, about 15 minutes or so.
Remove from heat, add the herbs and the puree it. I use a stick blender and puree directly in the pot. Put the soup back on the burner and heat on medium while adding about a cup of cream. Salt and pepper to taste and then serve with some warm biscuits.
*If you added to much stock and find the soup too runny, you can add a cooked potato or leftover mashed potato to thicken it up. Just puree it into the pot.