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Monday, September 22, 2008

Autumn Arrived

The cooler weather got me thinking about slow cooked dishes where the heat generated by the oven, stove or crockpot are welcome in the kitchen. That’s what led me to make this very autumnal soup. Here’s what I did: (Sorry, as usual, this was all by eye and to taste!)

Oven Roasted Butternut Squash Soup

One Big Butternut Squash (maybe 3 lbs?)
Onions - couple of large ones, diced fine
Garlic - crushed
Olive Oil
Butter
Sherry
Chicken stock and/or Vegetable stock
Black Pepper
Hot Sauce
Ground Nutmeg
Brown Sugar
Salt
(Light Cream - if desired, just before serving)

Quarter the Butternut Squash lengthwise and remove the seeds.
Place the four squash pieces face up in a large baking dish.
Drizzle on a little olive oil.
Pour enough water in the dish to get it about a 1/4 inch deep.
Roast in the oven, uncovered at about 400 degrees F for about an hour and a half - until fork tender and golden and it smells awesome. Check the water level about halfway through and add HOT water if needed.
Once cooked, let cool and then peel off the skin and discard.

In a large stockpot, saute a couple of Onions in some Olive Oil and Butter.
Add crushed Garlic.
Add some Sherry and cook until onions are soft and nearly translucent
Add Chicken and/or Vegetable stock.
Add the roasted Butternut Squash. Stir and simmer.
Use a potato masher to mash the squash into the soup. You can use a stick/immersion blender, but we prefer the less pureed, more rustic texture the masher achieves.
Now season to taste with the Pepper, Hot Sauce, Nutmeg, Brown Sugar and Salt.
The thick, slightly sweet, savory soup can be frozen at this point.

As with most soups and stews, this is even better the next day, after the flavors have had a chance to marry. But, by the time you’ve reached this point in the cooking, waiting is not easy to do. So just before service, when the soup is already hot, stir in a little light cream, if desired. (Isn’t it always desired?)

Enjoy!

9 comments:

dancingmorgan mouse said...

you know, a couple of spoonfuls of Marmalade is a splendid thing in pumpkin (squash) soup. Just saying :)

Pink Granite said...

Ooooh!
That sounds delish.
Thanks DMM!
;o)
- Lee

Roo said...

Or a dollop of creme fraiche swirled on top... I think we are dedicated soupies ;o)

ScrapGirls Ro said...

Oh that sounds wonderful! I love squash. I've got to get some and make this!

Pink Granite said...

Hi Roo -
Yum!
Soupies of the world unite!
We need a flag - or a coat of arms - something with a tureen and a ladle!
;o)
- Lee


Hi Ro -
Oh do!
It will bring that perfect autumnal, homey aroma to your new home!
Enjoy!
;o)
- Lee

dancingmorgan mouse said...

of course my Sunday Soups are about to become Sunday Salads, days are getting longer and warmer.

Pink Granite said...

Hi DMM -
That's fine.
We can have seasonal flags!
;o)
- Lee

Nana Fi said...

This was divine. I made it for our dinner on Sunday night. We are still having very cold and rainy weather so it just hit the spot. I will post a delicious butternut recipe on my blog. Fiona

Pink Granite said...

Hi Fiona -
That's wonderful!
I'm so glad you gave it a whirl and enjoyed it.
I look forward to reading your butternut recipe!
;o)
- Lee