Buttermilk Butternut Squash Soup
Makes 4 servings
1 tablespoon olive oil
1/2 medium onion, diced
Pinch of salt
1 cup cooked butternut squash*
1 cup water or stock
1 cup buttermilk
1/2 teaspoon sage
1/8 teaspoon cinnamon
Salt and pepper, to taste
4 tablespoons Greek-style yogurt
Cinnamon, for garnish
Drizzle olive oil into heavy-bottomed sauce pot and heat to medium. Add onions and pinch of salt. Cook on medium, stirring often, until the onions soften, about 5 minutes.
Add the squash, water (or stock) and buttermilk. Stir to combine. Add the sage and cinnamon, and heat, stirring often. Puree the soup with a stick blender, and reduce heat to simmer. Simmer for 10 minutes to allow flavors to combine.
If you don't have a stick blender, this can be pureed - carefully - in a blender or food processor. Follow manufacturer's directions for blending hot liquids.
Taste for seasoning, and add salt and pepper, as needed.
Divide into 4 soup bowls and garnish each with a tablespoon of yogurt and a small sprinkle of cinnamon. Serve.
Note: the fast way to cook winter squash is to cut it in half, removes the seeds, then lay it cut-side down on a microwaveable plate or baking dish. Add about 1/4 inch of water to the dish, cover with plastic wrap and poke a few vent holes in the plastic. Microwave on high for 20 minutes for an average-sized squash.
*Other winter squash can be substituted.