Yesterday we had a nice roast chicken (delicious) and this morning I finished simmering the carcass to make chicken stock. A nice butternut squash soup, made with the stock, would be just the thing to top off another cold day.
Prep: 10 minutes
Cook: 60 minutes
1 butternut squash
1 tbsp olive oil
1 onion, minced
2 cloves garlic, minced
2 cups fresh chicken stock
1 tbsp honey
1/2 cup double cream
Peel the squash, remove seeds, and cube.
Peel the potato and cube.
Peel and chop the onion and garlic and set aside.
Boil the squash and potato in a large saucepan of water for 30-40 minutes, or until tender.
When the squash is done, heat oil in a large saucepan until hot.
Add the onion and garlic and cook until golden.
Add the stock and simmer for 10 minutes.
Purée the squash and potato.
Add the squash/potato purée, honey, and double cream to the chicken stock, stir well, and simmer for 5 more minutes to heat through. Season to taste.
6. Serve with a dollop of crème fraîche and enjoy!
[Adapted from BBC recipes]