Simple Butternut Squash Soup with Kale Chips and Dill Garnish

 

I never remember my mama cooking butternut squash when growing up.  I know they didn't grow it and probably didn't even carry it in our grocery stores at the time. We've grown to love this sweet rich vegetable. Today I made a leaner version of butternut squash soup and It was pretty good!

The first time I ever remember tasting it even was in my grandson's baby food. He loved it and daggone it was delicious.  I liked that and the baby food bananas as well!  Poor children didn't stand a chance with a Mimi like me...😋

INGREDIENTS

1 butternut squash

32 ounces vegetable broth or chicken broth your choice

1/2 to 1 cup of your choice heavy cream, whole milk, reduced fat milk

2 chicken bouillon cubes if using vegetable broth (optional)

Olive oil if roasting squash

Salt and pepper to taste

DIRECTIONS

You can choose how you would like to prepare your squash:

1. Cut the butternut squash in half through the center lengthwise.  Remove seeds and roast in a 375-degree oven for about an hour or until tender when pierced with a fork.  OR
2. Carefully peel your butternut squash onto a cutting board. Stand on its large end take a knife and cut downward removing the peeling until you go all the way around.  Cut both ends off.  Slice into sections and then cube into 1 1/2 inch pieces. Spray/mist olive oil on the squash cubes.  Air fry 30 to 45 minutes until tender.  OR
3. Peel and cut as in #2 but instead of air frying omit the oil and cover with water in a stock pot bring to a boil then simmer until tender. Drain then mash before adding to a stock pot with the broth.

No matter how you choose to cook your squash put it into the stock pot with broth and simmer until softened more.  Using an immersion blender carefully blend until smooth.  You can carefully mash your squash if you don't have or want to use the blender. Add enough milk or cream to get the consistency you want.  Be sure to taste and then season. Serve while warm.

Peeling and cutting butternut squash reminds me of doing that with rutabagas

They too are hard to peel and cut.  Heck, maybe harder because after peeling the squash wasn't too bad.

I started air frying in this thing but then got antsy and moved to the oven to finish

OPTIONAL TOPPINGS

Fresh or dried dill

Roasted Kale Chips

A dollop of sour cream

ROASTED  KALE CHIPS

Wash and pat dry your kale or spin to dry.  Pull small sections from the stems chip size wanted. place on parchment lined baking sheet spray with olive oil and sprinkle with sea salt

Air fry or bake your chips at 375 F for 20 to 30 minutes until crisp and crisp browned.  Remove from oven and let sit to cool they will get even crispier while cooling. I find these to be a crispy treat that almost melts in your mouth.

Do I like it really well kale is not a favorite of mine but it is so blame healthy for you I'm trying.

My son-in-law loves it. Anyway, I ate it today and it was good with the soup. I even at some of the chips on the side!

I topped mine with a little sour cream the kale chips and some fresh dill

It was delicious and filling

I'll leave you today with this note:  If you buy organic produce save your seeds for planting! Make sure they are organic so that they will be more true to the product when planting for successful germination.

When you remove them from the squash wash them remove pulp and stringy root things drain and then place them on paper towels.  Place them in an area, not in direct sunlight, and let them dry.  When dry place in a labeled envelope for planting later.

Oh and while cutting this butternut I saw several things in the seed sections. 

Lungs, heart, a butterfly, and a light bulb.