Two important differences between my baby and a butternut squash:
1. I've never been repeatedly kicked from the inside by a butternut squash.
2. Only butternut squash makes a delicious soup (see below)
Babette's Winter Squash Soup
6 tbsp. butter
5 lbs. butternut squash
1/2 small onion, sliced thin
1 crushed garlic clove
2 qts. chicken stock
kosher salt to taste
fresh ground black peppercorn to taste
1/2 cup of water (I think . . . the recipe I was given didn't have an amount - so I've guessed)
1. Cut squash in half, scoop out and discard seeds, place on a sheet pan
2. Brush squash halves with 2 tbsp. melted butter, sprinkle with salt and pepper.
3. Bake in convection oven at 350 degrees for 20-40 minutes or until tender and golden, removed and cool slightly
4. When ok to touch (but still warm), remove pulp and discard skins.
5. In small stock pot, melt 2 tbsp. of butter over medium heat and add onions and garlic; sweat until onions are translucent and tender; stir in chicken stock
6. Add water and squash pulp; bring to a simmer and lower heat; cook gently for 20 minutes
7. Add kosher salt and pepper. Blend soup until smooth; do not strain.
8. Brown the last 2 tbsp. of butter in a saute pan and carefully pour it into the soup; stir and adjust seasonings. (Yields 8 servings)
