Source: Martha Stewart Weddings, Fall 2008
- 2 tablespoons extra-virgin olive oil
- 1 onion, coarsely chopped
- Coarse salt and freshly ground pepper
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
- 1 can (14 1/2 ounces) low-sodium chicken stock
- 2 to 3 teaspoons fresh lemon juice
Heat the olive oil in a large pot over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened, 5 to 7 minutes.
Add squash, stock, and enough water to cover (4 to 5 cups). Bring to a boil. Reduce heat to medium, and simmer until squash is tender and can be pierced easily with the tip of a paring knife, about 20 minutes.
Puree stock and vegetables in a blender until smooth. (You may need to work in batches.) Transfer pureed soup to a clean pot, and adjust consistency with water if necessary (you should be able to drink soup easily without using a spoon). Season with salt, pepper, and lemon juice. Use a glass measure to pour soup into 2-ounce sake or espresso cups, and serve warm.