Butternut and Acorn Squashes have a hard rind and a golden orange and green flesh.
Similar to other types of winter squash, they are at their best from early fall through winter. As most of you are reading this we are headed out of our fall season and into that dreaded time of the year that we call winter. Here is one of my favorite and best recipes for this time of the year. This is simple, easy, and full of flavor. It’s the perfect soup to warm your soul on one of those cold dreary fall or winter evenings.
If you really want to do something wild and crazy add just a touch of brown sugar to each bowl as you serve it. Trust me!
Heat your oven to 425°F and arrange a rack in the middle.
Lightly grease or spray a baking sheet. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves or rub it on all over with your hands and fingers. Season generously with salt and pepper.
Meanwhile, cut the onion into medium dice. Melt the remaining 5 tablespoons of butter in a large saucepan oven over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove from heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a spoon, scoop the flesh into the saucepan with the sautéed onions and garlic and discard the skins.
Add the chicken broth,
and salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes.