I know it’s only Thursday, but I’m already day dreaming of a little relaxation this weekend. Aaron spent last weekend in New York covering the Super Bowl and then was jetsetting for work until yesterday. Meanwhile, here in LA we shot five new posts for the blog, made some progress on baby girl’s nursery, and finished our taxes. I’d say that’s reason enough to take it easy this weekend! If all goes according to plan, tomorrow evening we will be staying in, curled up on the couch with this 32 week baby bump, and enjoying something cozy like this delicious smoky butternut squash soup!
Smoky Butternut Squash Soup
(adapted from Food & Wine’s 2013 Cookbook, serves 6)
- 2 tbl unsalted butter
- 1 medium onion finely chopped
- a 3 pound butternut squash, peeled and diced or about 6 cups
- 1 canned chipotle in adobo, chopped
- 6 cups chicken broth
- 2 tbl honey
- salt to taste
- 1 cup crème fraîche
- 1/4 c. finely chopped chives plus more for garnish
1. In a large pot over medium heat, melt the butter. Add the onion and cook until softened, about 5 minutes. Stir in squash and chipotle and cook for 1 minute. Add the stock and honey and bring to a boil. Simmer until the squash is tender, about 30 minutes.
2. Puree the soup in a blender until smooth. Season with salt
3. In small saucepan over low heat, combine the crème fraîche and chives and stir until just melted. Serve the soup with a swirl of chive cream and a sprinkling of chives.