It doesn’t matter that the calendar says fall is a few weeks away.
In Michigan, Labor Day marks the unofficial end of summer and in the Upper Peninsula—at least here in the greater Naubinway area—we’ve had a couple of days of chilly temperatures and the feel of autumn in the air.
Luckily, just before I headed north my friend Minnie had given me a beautiful butternut squash from her dad Pal’s garden.
It was easy to turn that monster into the perfect soup supper, accompanied by warm-from-the-oven whole wheat bread.
Butternut squash is packed with fiber and is a good source for vitamins A, B6 and C, plus potassium, carotenoids and more.
Today called for soup but butternut, like other winter squashes including acorn, Hubbard, and spaghetti, can be roasted, grilled and stuffed, and can go sweet or savory.
I couldn’t find a holiday recognizing butternut squash but September 7 is National Acorn Squash Day, if you need something to celebrate.
Butternut Squash Soup
1 butternut squash
2 Tablespoons unsalted butter
1 medium onion, chopped
32 oz carton chicken broth
4 oz. cream cheese, cubed (optional)
1/2 cup milk
Salt and freshly ground black pepper
Peel, seed, and cut squash into small chunks.
Melt butter in large pot and cook onion until translucent.
Add squash and broth. Simmer until squash is tender.
Allow to cool for a while before putting in a blender or food processor to puree.
Return to pot, add cubes of cream cheese and milk.
Season with nutmeg, salt, and pepper.
Reheat, stirring occasionally with a whisk, until cream cheese blends into the soup.
Note: The amount of broth depends on the size of the squash. You may need to add more broth or a little more milk.
Related post: Whole Wheat Bread recipe