Now that it’s winter, it’s clearly soup weather. The problem is, I rarely think of making soup. The other evening I had a squash that I really needed to use, and as usual an excess of chicken stock in the freezer, so I combined them to make this delicious soup.
1 Yellow onion, diced
1 Squash, cut into large chunks
2 cups Chicken stock, homemade
Sea salt & Pepper
It’s this easy: steam the squash until tender, then remove flesh from skin. Set aside the skin for composting.
Saute the onion in olive oil, seasoning as desired. Add chicken stock and squash flesh. Mix well, then remove from heat and blend in a blender until smooth.
I served this the first night along with chicken breast and a simple salad. The next day, I drank the leftovers in a mug as a snack.
Unlike chard, I love the name of squash. Love it. It’s just fun to say.