We’ve finally started going to the winter farmers’ market, & it has me wanting to roast everything. Walking in the elementary school, through the thin aisles of farmers & families, millions of recipes were floating through my mind. Especially winter soups to warm you up when you get home from a snowy, slushy morning of produce perusing.
I love soup. Especially creamy squash-based soups.
I despise hacking apart a squash, digging out the seeds & separating it from all of that stupid, hard exterior. Forget it.
So, since we just roast pumpkin & then scoop it out of the skin, I decided to make butternut squash the same way. I realize that this recipe is similar to the pumpkin soup recipe I posted in the fall. But this time, rather than the fall spices, I wanted a hotter flavor with more herbs–like roasted veggies pulled from the oven, all that time & rosemary.
Simple. With a fresh batch of cornbread & a dollop of crème fraiche, this French-inspired soup becomes an all-American comfort food.
- one butternut squash
- one medium white onion
- one bulb garlic
- olive oil
- 1/2 teaspoon rosemary
- 1/4 teaspoon chili or cayenne, depending on your taste
- 1/4 teaspoon ground sage
- 4 cups stock of your choosing
- 1/2 cup milk
- Preheat the oven to 400 degrees F. Cut the butternut squash in half, lengthwise. Scoop out the seedy bit. Place the two squash halves in a glass pan. In one hollow, place the garlic bulb. Drizzle with olive oil. Place in the warmed oven & roast until a fork goes into the squash easily, about 40 to 50 minutes.
- Give the squash some time to cool, about ten minutes. Scoop the squash into a bowl & discard the skin. To the bowl, add the herbs, spices, onion & garlic. You should be able to squeeze the garlic out of the skin without peeling it–just cut the top off first. Mash these ingredients together, & add about a cup of stock. Continue mashing until a bit of a purée forms.
- Add half of the purée & two cups of stock to a blender. Blend until smooth. Pour into a sauce pan. Repeat with other half of purée & two cups of stock.
- Heat over medium until the soup comes to a boil, stirring occasionally. Remove from heat & allow to cool until it’s a reasonable temperature for you (so that you can eat it from a spoon without scorching your mouth).
- Stir in 1/2 cup milk. Serve topped with sour cream or crème fraiche.