This roasted butternut squash soup just nails it. It’s basically pureed squash and chicken (or veggie) broth, some added vegetables, spices and a splash of heavy cream. I think it would be great for kids, or even baby food, minus the heavy cream and spices. That bit of info, for me however, is filed away under “for future reference”, at least for the time being. :]
ROASTED BUTTERNUT SQUASH SOUP (makes a giant pot of soup that freezes really well, too)
– 2 large butternut squash (squashes??)
– 2 celery stalks, chopped
– 2 carrots, chopped
– 1 vidalia onion, diced
– 6 cups chicken broth (this will depend on the height of your squash, though. I’d buy 64 oz. of chicken broth just to be safe)
– 1 T. butter
– 1 T. EVOO
– Splash of heavy cream, or up to 1/4 c. to taste
– Kosher Salt
– White pepper (this blends into the soup nicely)
– Freshly grated nutmeg
– 8-10 sage leaves, chopped
1. Preheat oven to 400.
2. Pierce each squash with a fork or skewer a few times. Cut each squash in half, length-wise, and scoop out the seeds and stringy things at the bottom of the squash. Rub with a couple of drops of olive oil, then roast, cut-side down, for approx. 30 – 45 minutes. Set aside and allow to cool.
3. In your soup pot (I cannot say enough great things about Le Creuset ), heat 1 T butter and 1 T olive oil over medium high heat. Add chopped onion, celery, and carrot, saute for 10 minutes or until soft. You want these to “sweat”, not brown, so make sure you give them some room, and salt them with some Kosher salt to draw out as much water as possible.
|Look at this Farmers’ Market celery!!! Unbelievable.
3. When squash is cool enough to handle, peel off the skin. This should come right off, but cut away anything that remains. Roughly chop the roasted squash into chunks.
4. Add squash to the onion/celery/carrot mixture. Add chopped sage and approx. 1 T. of Kosher salt. Add chicken (or vegetable) stock until it just covers the squash in the pot.
5. Bring to a boil, cover, and reduce heat to low. Simmer for 45 minutes – 1 hour.
6. After an hour, use an immersion blender to puree the soup into a creamy consistency. Breville makes great immersion blenders, and we are definitely registering for one, since the one I use (all the time) I won during a “Yankee Swap” at my very first job out of college at MSPCC. If you don’t have an immersion blender, you can use a regular blender. Just make sure the soup is cool, because if it’s hot, it could explode in your blender (really).
7. Season to taste with nutmeg, white pepper, Kosher salt. Swirl in heavy cream for some richness.
— This soup will continue to blend the flavors, so when you think you’re “almost there” with the spices, STOP. It’ll come together perfectly in a couple of hours! You can even throw this together the night before, then reheat for dinner or lunch the next day to get that perfect flavor combination.