Winter squash can be made into a delicious soup — and a bowl full of beta-carotene and other nutrients. It’s simple to make. You’ll need squash, an onion, about a quart of chicken broth, sea salt and pepper.
First, roast one medium or two small butternut squash. You’ll want to cut them in half and remove the seeds. About 50 minutes to an hour at 375 degrees should do it. Let the squash cool a bit before peeling.
Dice one medium onion and sauté in about 1 tablespoon of butter, and season with sea salt and pepper until golden brown. A medium porcelain-coated cast-iron kettle works great for this. When the onion is golden, deglaze the pan with about a cup of chicken broth.
Place the peeled squash in a food processor and pureé with about 2 cups of chicken broth. Also add the onions and broth from the pan, and process until smooth.
Now add the whole thing back to the pan and stir in the rest of the broth. If the soup is too thick add a little water. Simmer until it’s hot but don’t let it boil hard.
This soup is great seasoned with just sea salt and pepper, or add a little cayenne for a kick. It also can be spiced with either curry or chipotle chili.