Butternut squash soup
I made about four bazillion tons of squash puree for soup this week. Yeah, I should take a picture of a bowl of the soup but I think the only clean bowls have Scooby-Doo on them. Anyway, this soup is good and it's a pretty color. This is an easy recipe I adapted from a snootier one from Williams-Sonoma.
A couple of butternut squashes (about 6#)
Salt and pepper
3c chicken stock (bullion cubes work fine)
1c cream if you got it, otherwise use milk
A bit of creme fraiche, sour cream, or plain yogurt (for a topper)
Whack the squashes in half being sure not to cut off your fingers. Clean out the seeds and guts, brush some olive oil (or other fat) over them front and back, and set them face down on a baking sheet. Poke some holes in the back and let them roast for at least an hour.
If they roast longer and get a little burnt, that's fine. When they're done roasting, take them out of the oven and let them cool.
When cool enough to handle, scrape all the meat out and toss into a food processor big bowl. I usually toss the stuff in a little food processor Rose gave the fab GF and I about one million years ago and then push it through a strainer with a spoon as 1) I don't have a ricer and 2) I am insane. But you can just mash it with a potato masher.
Put the mashed squash (sounds redundant) in a large saucepan and add the 3c of stock. Bring to a boil stirring every now and then. Add the nut puree and the cream or milk. If it's thick, add more stock. Season with salt and pepper. Ladle or pour into Sccoby-Doo bowls and top with a teaspoon or so of creme fraiche, sour cream, or yogurt.
You want the sour-y taste to counter the sweetness of the squash and the nuts, so add more or less as you like.
It stores great and with a slice of homemade bread, it's a great meal.
*Chestnuts are best, but any nut you can roast and chop up will work. If you want pistachios, get the unsalted kind. I don't know how good peanuts would be, but I bet they'd work, too. The easiest way to get the skins off is to roll them in a dishtowel. Hear me out: dump the nuts onto a damp dish towel, roll up the towel, and then roll the towel back and forth with your palms. The skins sorta give up and fall off, which is good because they're usually kind of bitter.