It’s fall, it’s fall, let the soup making begin! I can’t think of a more appropriate one to start with than butternut squash soup. These last couple of weeks Zoeya and I have gotten a little squash and pumpkin happy; everywhere we go there are gourds large and small and we’ve been bringing them home like lost puppies. They are functioning as both food and decoration.
On cooking methods: you will never in your life find me dicing, peeling or boiling a butternut squash (same goes for pumpkin, acorn squash, etc.). Why do people torture themselves? It is a thousand times easier – not to mention more flavorful – to halve or quarter it, scoop out the seeds and roast it.
Butternut Squash Soup
1 butternut squash, halved
sea salt & pepper
1 onion, sliced
2 garlic cloves
1 1/2 c chicken or vegetable broth
1/2 c milk
1/2 tsp garam masala (or just cinnamon)
Cut squash in half, drizzle with olive oil and sea salt, and roast at 400° until tender, about 25 to 30 min. Remove from oven and let it sit until it’s cool enough to handle, then use a spoon to scoop out the flesh into a blender or food processor (if you’re impatient like me you’re going to burn your fingers).
Meanwhile, heat olive oil on medium and gently cook onion and garlic until caramelized, about 20 min. (You can regular old saute your onions and garlic, but the carmelized ones are really sweet and go with the sweetness of the squash). Transfer to blender or food processor, along with broth. Puree. Adjust seasoning if necessary.
Transfer to a soup pot, add milk, and gently heat through.
Serve sprinkled with spiced seeds: clean the seeds and dry. You can roast them but I actually did them stove top in a small skillet. Heat just enough olive oil to coat the seeds, sprinkle with salt and garam masala or cinnamon, and toast until they start to pop.