I am typically one of those follow a recipe to a t person. The chemist in me (believe it or not that is what my degree is) requires that I measure everything. That does well for baking, but not cooking in general. This is probably my one recipe that has little to no measurements.
Butternut Squash Soup
2 large butternut squash
Ground red cayenne pepper, cracked black pepper, kosher salt (all to taste)
1 stick butter
1 ½ large cans of broth (I typically use chicken)
2 8oz packages of cream cheese
Cut squash in half, remove seeds. Lightly sprinkle with red cayenne pepper, cracked black pepper, kosher salt (all to taste). Place squash in a shallow baking dish that has about an inch of water in the bottom. Roast for about half an hour at 350 degrees. Remove from oven and let it cool. When it is cool enough to handle, remove the peeling and cut into pieces. I make my pieces about the size I use when making mashed potatoes.
In a soup pan over medium high heat melt butter. Add onions and allow to caramelize. Then add the broth and squash pieces. Bring to a boil and simmer for 20 minutes.
Using a blender, puree the squash and broth mixture with the cream cheese. Put the soup back in the pan to heat, but do not allow to boil. I taste it here to decide if I would like to add more spice as we tend to like it fairly spicy here. Serve warm
Here is a recipe similar to mine: http://allrecipes.com/Recipe/Butternut-Squash-Soup/Detail.aspx
Want to share your favorite fall recipe?