A beautiful and delicious orange-colored soup. Use a good bread knife (serrated for trimming the skin off the squash and cutting it into rough cubes).
Version from 9/20/09
1 medium-sized butternut squash (about 1.5 lbs.), cut into rough 1/2-inch cubes
2 T butter
1 yellow onion, chopped
3-5 cups hot chicken broth
1/4-1/2 t. ground white pepper
extra-virgin olive oil
1-2 cups water
chives, finely chopped, for garnish (the tiny, tubular kind, not garlic chives)
sour cream (optional)
Heat olive oil in large pot. Add onion and cook until softened (try not to brown), about 5 minutes. Add butternut squash, 3 cups chicken broth, and 1/4 t. white pepper. Bring to boil, reduce heat, cover and simmer for 10-15 minutes until tender. Let cool slightly. Transfer half to food processor and puree. Pour into large bowl. Puree remainder and pour back into pot. Add first half to pot. You may need to add 1-2 more cups of chicken broth if it's too thick. You can refrigerate and serve the next day. I served the same day. Before serving, bring to boil again, reduce heat and simmer for a little bit. At this point, I add a little olive oil to make it shiny and smooth, add water as necessary (I don't want it to be a squash puree, but a soup consistency). Add up to 1/4 t. more of the white pepper if you can't taste it, and salt, if necessary. Serve with an optional dollop of sour cream and a sprinkling of the chives. Gorgeous!