Squash Blossom Block

The days are getting shorter and the nights are getting colder. I’ve never really loved the winter, and when I think of the icy, dark days between here and the spring, I feel a small wave of panic clutch at my throat. I can usually drive that feeling away with a little comfort food.

Butternut Squash Soup

1 large butternut squash

1 onion, chopped

1 tablespoon butter

2 cups chicken broth

1 cup heavy cream

Salt, pepper and nutmeg to taste

Peel the squash and cut into cubes. Sauté onion in butter until tender. Add broth and mix well. Bring mixture to a simmer. Add squash. Simmer until the squash is tender. Process the squash mixture in a blender or food processor until smooth. Return to saucepan and blend in cream. Heat to serving temperature but do not boil. Season with salt, pepper and nutmeg. Ladle into soup bowls. Makes 4 to 6 servings.