Butternut squash is never the hero of any meal. Which is a shame because it is an extremely healthy food which can be shaped well if paired with the right ingredients. The problem is that butternut can be easily overpowered. Even an onion can turn a wonderful squash into something which you just don’t want to have more than a few bites. Treat butternut gently as this recipe does and no one will be able to get enough of it. On top of that butternut is a great source of highly bioavailable, pro-vitamin A carotenes which can support your entire endocrine system. Perfect for fall and winter nights. This recipe produces about 3-4 bowls so double if you need more. If you want a smoother texture, run the squash through a blender or food processor after it’s cooked down, careful not to burn yourself with the hot boiling liquid.

CREAM OF BUTTERNUT SQUASH

2 large shallots, sliced thin
4 tbsp butter
1 large butternut squash, seeded and cubed
1 cup vegetable broth
1 tsp sea salt
1 cup good cream

In a large soup pot sauté shallots in butter just until they turn transparent, about 3-4 minutes. Add squash, broth, and salt. The liquid won’t fully cover the squash, but that’s okay because it will steam and it’s easy to make this too watery. Bring to a boil then reduce heat to a low simmer for 35 minutes. Using a potato smasher work squash until it’s smooth. Cook for another 15 minutes. Remove from heat and allow to cool for a few minutes then add the cream and stir. Season to taste (that means add more salt if necessary—don’t overdo it, you can always add more but never take away).