How to Make Butternut Squash Soup

Although the butternut is considered the new squash on the block having been introduced as recently as 1944, other squash varieties have been around for millennia. Remnants of their skins, seeds and stems were discovered in the caves of the Tamaulipas Mountains in Mexico dating back to between 7000-5000BC. Scientists believe that pumpkins were the first crop cultivated by Native Americans with beans, chili peppers and agave soon to follow. While there are myths claiming squash was discovered in ancient Egyptian tombs, was mentioned in the menus of Apicius and was even hanging from the bountiful trees in the gardens of Babylon, most horticulturists agree that squash is uniquely American and was introduced to Europe in the 15th century when explorers carried the seeds back with them and having never seen the vegetable before, many explorers referred to pumpkins as melons. The name squash is a shortened version of the Native American Narragansett word askutasquash which means something that is eaten raw. It was a revered food for many Native American tribes and as early as 3000BC it was referred to as the "apple of the god". Its seeds were believed to increase fertility and according to an Iroquois legend, the squash is one of three sisters, the other two being corn and beans. It was believed that the three sisters were inseparable and indeed, this trinity was represented in many Native American recipes. While squash is a beloved ingredient in countless dishes today and a Thanksgiving staple, it took centuries for Europeans to develop a taste for it, possibly because it was first introduced by a French citizen who referred to it as Spain's revenge. Early American settlers baked pumpkins filled with milk, honey and spices and even though many initially consumed it out of necessity, in 1816 a woman named Elizabeth Skinner, discovered another use for it. She pounded the seeds into a paste, rubbed them on her face and sat in the sun for hours as it was her belief that pumpkins would make her freckles disappear. Thankfully, we have discovered the many virtues of squash in the culinary world and are no longer using it as a freckle remover. It is an extremely versatile vegetable and while the butternut squash might be new to the family, its uses are practically endless. It can be boiled, baked, added to soups, soufflés, breads or pies, it may be pan fried or cubed and added to stuffing, casseroles and risottos. Squash is low in calories and carbohydrates while high in fiber, iron and folic acid. When purchasing a butternut squash, look for a firm, smooth texture with a small ball end and thick neck. It should be buff color and the larger varieties are more flavorful than the newly introduced smaller brands. The optimal storage temperature for squash is between 50 and 55 degrees and if kept out of the fridge, where the cold temperature will cause it to rot quickly, it will keep for two to three months. I love butternut squash sou

Instructions

Difficulty: Easy

Things You’ll Need:

• 2 pounds butternut squash, seeds removed, roughly chopped
• 4 cups chicken stock
• 1 small onion, rough chop
• 1 1/4 cup creme fraiche
• 3 tablespoons butter
• 8 slices bacon, crumbled
• 4 scallions, thin slice

1. In a large pot, combine squash, onion and chicken stock. Bring to a boil then reduce heat and simmer until squash is very tender.
2. Using an immersion blender or in small batches in a regular blender, blend the three ingredients until pureed finely.
3. Whisk in creme fraiche and butter and combine until fully incorporated. Season with salt and pepper.
4. To serve, portion out bacon and scallion and add to the bottom of four bowls, ladle hot soup on top.
   Yield: 4 servings