I’ve made butternut squash soup before, usually as a purée with chicken stock and cream. Today’s creation more adequately fits the description of a “potage;” that is, a thick stew made from boiling veggies in water or stock. This recipe makes two modest servings. Make with veggie stock for a vegan version.
Half an onion, chopped
1 1/2 cup of cubed butternut squash
1 cup chicken or vegetable stock
A few sprigs of fresh parsley
Salt and pepper to taste
Tablespoon of olive oil
5-10 tortilla chips, pulverized in a food processor
Heat the oil in a small pot. Add the chopped onion and a little salt and pepper. Cook till translucent. Add the parsley leaves (pulled off the stem) and the squash, and cook covered on medium for about 5-10 minutes. Add the stock and heat to boiling, uncovered. Reduce heat to low and simmer for 25 minutes. Uncover and mash the softened squash with a potato masher (or for a finer consistency, use and immersion blender). Add the pulverized corn chips (I used blue chips) and simmer for 5 more minutes. Add more salt and pepper to taste and ENJOY!