Veggie Challenge #11: Butternut Squash

I think one of the reasons I love fall and winter so much is that I live for soups and stews (well, and because I can start sleeping under the blankets instead of on top of them, but - unrelated). I added another dimension to this love last fall with the purchase of my immersion blender. I must say, if you don't have one - buy one. With a nominal investment you can change your life. Leftover veggies in the fridge from last night's dinner roast? Oh, I think I will blend those into a soup. Too many carrots this week in your farm share basket? Make a soup.

This week's challenge began as an obscene picture message I got from a friend. Trader Joe's had the biggest butternut squash I had ever seen as part of a fall display a couple weeks ago. I went to pick one up and while checking out, the woman ringing us up told me that the squash was not edible. Umm. Lady, what do you think squash are for? Your aesthetic pleasure? [She must be one of those people whose kids think the only way to make cookies is from a Pillsbury roll, but I won't get started.]

Next to a medium-sized onion for scale.

At first I was going to make a risotto with the squash, but then quickly changed my mind and decided I would rather kick off blended soup season instead. I also had some sweet potatoes around that needed to be used. Oh the beauty of pureed soups. :)

Butternut Squash and Sweet Potato Soup

Butternut squash, peeled, seeded, and roughly chopped
Sweet potato, peeled and roughly chopped
Chicken broth
Chicken sausage, cooked and chopped
Salt
Pepper

Combine squash and sweet potatoes in a large stock pot. Pour just enough chicken stock over them to cover. Boil until fork tender. Blend in the same pot until smooth. Add chicken sausage and salt and pepper to taste. [I prefer to leave my soups "un-messed-with", but this soup would happily take some spices so experiement away!] Let simmer for 10 - 15 minutes more. Enjoy!