Soup’s on!

Autumn air means soup for supper. With butternut squash, use clam juice instead of the classic chicken stock. You will be shocked by this subtle substitution.

Preheat the oven to 350 degrees. Cut two butternut squashes in half, seed, rub with oil, and lay cut side down on a foil-lined, half-sheet pan. Roast about an hour or until soft.

Saute in abundant butter one onion or some shallots, chopped. Scoop out the squash into a blender, and empty the saute pan into it. Pour in a bottle of clam juice, and add enough water to process into a soup-like consistency. Taste and season with sea salt.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s