The first time I tasted butternut squash was in USA. In fact, it was my son's first vegetable!
I already knew pumpkin, red kuri squash but I didn't heard about butternut.
After some seach, I tried to cook it and I love it. I cooked butternut in soup,mashed and even in the oven (delicious!).
Tonight, I made a butternut squash spicy soup...hum!
1 butternut squash peeled, seeded and diced
1 onion diced
3 garlic cloves
11/2 teaspooon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
3 cups chicken broth
2 tablespoon olive oil
11/2 heavy cream
Salt and pepper to taste
In a large pan, sauté butternut, onion and garlic in olive oil 8 minutes in medium heat. Stirring frequently. Then reduce heat and cook for 10 minutes. Add cinnamon, ginger, cloves and cook for 30 secondes more. Add broth, cover and simmer about 10 minutes. Butternut must be tender.
Puree until smooth and stir in heavy cream. Add salt and pepper if needed.