Butternutz

My mom delivers seasonal fruits and vegetables to me every time I see her at my grandmother's weekly Sunday night dinner, like a CSA that knows your proclivities. She gave me a butternut squash, and after I roasted half of it with olive oil (delicious!!), I decided to try a soup. Butternut squash has the most wonderful natural flavor. Really does taste like butter.

This is the second veggie soup I've made (the first was potato leek; the post is forthcoming), and I am a total convert. Soups are soup-er simple (Margot isn't the only one who can pun!!) to make when you have a food processor, which I bought only about a year ago. So key.

This was, of course, a Minimalist recipe from his list of Thanksgiving dishes:

13. Sauté sliced shallots in olive oil, then add chunks of butternut squash, some rosemary and chicken stock or water to cover. As the soup simmers, bake strips of prosciutto until crisp. Purée the soup, swirl in some cream if you like and serve topped with crumbled prosciutto.

I used half of a butternut squash, about 1.5 cups of chicken stock, rosemary from the front of my parent's house, and one strip of BACON. so delicious!