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
Chicken stock and/or Vegetable stock
(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?)