Below is a delicious recipe from the First Lady of COR, Carlene Takaki.
When we were in college, one of my (six) roommates and I loved that boxed butternut squash soup you could get at the grocery store. One night after a particularly strenuous workout, we accidentally called it “Squatternut Bosh” soup and the name stuck! The hardest part is peeling and chopping the squash, because it’s so tough, but after that, it’s easy, easy, easy! It’s helpful to have a stick blender, but I just used a regular blender to mush it all up. It’s creamy, hearty and delicious!
- 2 medium butternut squash
- about 8 oz. chicken stock (you can use vegetable stock to make this vegetarian
- 1 onion, sliced
- olive oil
- salt and pepper
- cayenne pepper (optional)
- Cut off the top and the bottom of the squash and then cut it lengthwise. Then, to peel, I use a peeler and peel through it twice, to remove two layers. Dice the squash into about 1″ cubes.
- Dump all the squash into a medium saucepan with about a teaspoon of olive oil and cook covered over medium heat until soft, stirring occasionally. If you need to add a little bit of chicken stock to keep them from drying out, that’s fine. Transfer the cooked squash into the blender.
- While the squash is cooking, slice the onion (preferably evenly sized, but it doesn’t matter because it’ll all be blended up anyways.) Sautee the onion in a little bit of olive oil over medium high heat until translucent and caramelized. If you want, you can finish it with some high heat to really bring out the caramelization.
- Toss everything into the blender with about 4 ounces of chicken stock and blend until smooth!
Optional: If you have fresh sage leaves, fry them up in a little butter to top it!