Recipe: Butternut Squash


Ingredients:

  • 2 each Shallots
  • 1 pound Butternut Squash
  • 1 pound Potatoes
  • 1 tablespoon Olive Oil
  • 1 Bay Leaf
  • Kosher salt 
  • To garnish: crumbled Cypress Grove cheese

Directions:

  1. Thinly slice 2 shallots. Dice the butternut squash (see the video!). Peel the potato and cut into 1-inch pieces.
  2. In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes).
  3. Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is tender.
  4. Remove the bay leaf and let the soup cool slightly. Then puree the soup using an immersion blender (or transfer to a blender, then transfer back to the pot). Let the soup cool a bit more; it will thicken a bit and become creamy. Taste and add kosher salt and pepper to taste (we added about 1 teaspoon kosher salt). Use white pepper to preserve the pure look of the soup (if you don’t mind the black flecks, use black pepper).
  5. Garnish with crumbled Cypress Grove cheese

Recipe adapted from www.acouplecooks.com


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