Oklahoma Cooks

Butternut Squash Soup

Serves 4 Prep time 10 to 15 minutes Cook time 45 minutes

2 Tb butter, unsalted yellow onion, small dice 2 cloves garlic, sliced thin 1 butternut squash, peeled, de-seeded, cut into large dice 1 sprig rosemary, fresh 1 quart water, plus some to adjust kept on the side Salt to taste 4 tsp pumpkin seeds, toasted 4 tsp sour cream or crme fraiche 1. Preheat a 6 quart sauce or stock pot on medium heat. Add the butter and melt. 2. Add the onions and sweat the onions until translucent which should take about 5 to 7 minutes. 3. Add the garlic and sweat for another 3 to 4 minutes. 4. Add the butternut squash and sweat for about 5 minutes. 5. Add the rosemary, water, and some salt (taste the water after you add a little to see how it is seasoned). Bring the soup to a simmer and simmer for about 15 to 20 minutes or until the squash is tender (take a piece out and eat it). 6. Place the soup in a blender and blend until smooth. If it is too thick, add a touch more water. If it is too thin, add it back to the pot and reduce it a bit. Adjust the seasoning and garnish with pumpkin seeds and sour cream. 7. This can be served in a bowl or a hollowed out baby pumpkin or other gourd.