| Butternut Squash Soup |
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Butternut Squash is the queen of all winter squashes, at least in my opinion. So, it's no wonder that it makes such a rich and creamy soup without much cream. Roasting the squash before mixing it with liquid, gives this soup the complexity of flavor it couldn't even get from chicken stock.
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| Serves 4-6 |
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| Ingredients | Directions |
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1 large butternut squash (2 1/2 Lb) Salt and pepper 1 Tbsp olive oil |
Preheat oven to 375F. Cut the squash in half lengthwise. Scoop out the seeds. Season the inside with salt and pepper and rub with 1 Tbsp olive oil in and out. Place cut side down on a baking sheet and roast for 1 hour or until squash is tender. When squash is cool enough to handle, scoop the flesh out of the peel and break it up into pieces about 1 inch big. |
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1 Tbsp olive oil 1 Tbsp butter 1 yellow onion, sliced |
Melt the butter and remaining Tbsp of oil in a large heavy pot over medium-low heat. Add the onions, a generous pinch of salt and cook stirring occasionally until tender and starting to brown, about 15 minutes. |
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1 cup dry white wine 2 Tbsp maple syrup (optional) 1 bay leaf (optional) Enough water to cover the squash by 1 inch 1/3 cup heavy cream |
Add the squash, wine, maple syrup, bay leaf, and enough water to cover the squash by 1 inch. Turn up heat and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Stir in cream and cook another minute. Cool 10 minutes. Remove bay leaf. Puree in batches until smooth. Only fill your blender 2/3 of the way to avoid soup explosions. Pour soup back into the pot. If it's too thick to your liking, add some water. Taste and correct seasoning. The soup can be made up to 2 days in advance and reheated over medium-low heat. |
