This last growing season was a good year for butternut squash. At least for us here in southern Wisconsin. Below is one of many tasty ways to use this winter squash.
Ingredients:
1 T. olive oil
2 C. chopped onions
1 medium to large butternut squash (5 cups – peeled, seeded and cubed)
1 cup chopped tomatoes (canned, fresh or frozen (I used frozen)
1 – 4 1/2 oz can green chiles (if you have time roast, peel, seed & chop fresh poblanos or Anaheim chiles or use some of that stash from your freezer)
5 cups vegetable stock
1/2 – 1 cup milk, half & half, sour cream, cashew cream or nut milk of your choice
1/2 tsp. salt
freshly ground pepper
Desired toppings such as cilantro or other herbs
Directions:
Sauté onions in olive oil for 2-3 minutes. Add Squash, tomatoes, chiles and broth. Simmer for 30-40 minutes until squash is very tender. (if using an Instant Pot use high pressure for 4 minutes with a natural release.) Blend soup until creamy. Immersion blenders work very well here. Stir in 1/2-1 cup milk or cream of your choice, depending on thickness desired. Top with freshly ground pepper and chopped cilantro. Enjoy this savory and peppery soup!