Shane came home from poker the other night raving about Bill’s butternut squash soup, so we got the recipe and made it over the weekend.  It was every bit as good as he said it would be – and the recipe is flexible enough to make lots of different delicious variations.  Here’s what we did:

Butternut Squash Soup a la Bill Jusino
Serves 4

1 large butternut squash, peeled and cubed
1 large onion, minced
1 large sweet apple, finely chopped
2 C chicken or vegetable broth or stock (optional – you can just use milk, half and half, or heavy cream if you want it crazy rich)
1/4 C whole milk (give or take, more if you want the soup creamier)
Butter or olive oil
Salt and pepper to taste
Optional spices to taste: cinnamon, ground nutmeg, finely ground cloves, curry powder, cayenne pepper

Preheat oven to 325F while you cube the squash.  Roast squash, lightly salted, on a foil-lined baking sheet in a single layer until it’s really soft – 20-30 minutes.  Wait about 15 minutes after starting the squash, then heat 1-2T butter or oil in a soup pot on medium-low heat.  Saute minced onions with salt, pepper, and whatever else you feel like throwing in until onions are translucent.  Add apple, and cook til soft.  Add squash and smush around with the back of your spoon.  Add the broth or stock and bring to a simmer.  Puree the soup with an immersion blender (or a regular blender if you’re brave, but don’t look at me if you mess it up and blow soup all over your kitchen).  Add the cream or milk to enrich, adjust seasoning to taste, and serve warm with some crusty bread or a fancy garnish of your choice.