These are two of our favorite recipes by far for any vegetable!  Even my husband who claims to hate soup always goes back for seconds on this butternut squash soup!

Creamy Butternut Squash Soup~ modified from allrecipes.com  Serves 6

Ingredients

  • 6 tablespoons chopped onion or leek
  • 4 tablespoons butter or olive oil
  • 6 cups peeled and cubed butternut squash
  • 3 cups chicken or vegetable stock
  • 1/2 teaspoon dried marjoram or thyme
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 (8 ounce) packages cream cheese

Directions

  1. In a large saucepan, saute onions or leeks in butter or oil until tender. Add squash, stock , marjoram or thyme, black pepper and cayenne pepper. Bring to boil; cook 20 minutes, or until squash is tender.
  2. Puree squash and cream cheese in a blender or food processor in batches until smooth. Return to saucepan, and heat through. Do not allow to boil.

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Butternut Squash with Goat Cheese and Pine Nuts~ modified from epicurious.com   Serves 8 to 10

Ingredients~

  • 3 1/2 pounds butternut squash (about 2 medium), peeled, seeded, cut into 3/4- to 1-inch cubes (8 cups)
  • 2 tablespoons olive oil
  • Coarse kosher salt
  • 4 tablespoons (1/2 stick) butter, divided
  • 3 cups sliced leeks (white and pale green parts only)
  • 1 1/2 teaspoons chopped fresh sage
  • 1 5.5-ounce log soft fresh goat cheese
  • 1 cup heavy whipping cream
  • 1/2 cup pine nuts, toasted

Directions~

Preheat oven to 400°F. Place butternut squash cubes and olive oil in large bowl; sprinkle with coarse kosher salt and ground pepper and toss to coat. Spread out squash cubes on large rimmed baking sheet. Roast until just tender and beginning to brown, stirring occasionally, about 35 minutes.

Meanwhile, melt 3 tablespoons butter in heavy medium skillet over medium-low heat. Add sliced leeks and chopped sage; sprinkle with salt and pepper. Sauté until tender but not brown, about 15 minutes. Coat 11×7-inch baking dish with remaining 1 tablespoon butter. Spread half of leek mixture over bottom of prepared baking dish. Sprinkle with half of squash and half of cheese. Repeat layering with leeks, squash, and cheese. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Preheat oven to 375°F. Pour cream evenly over gratin. Sprinkle with toasted pine nuts. Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes (40 minutes if previously chilled).