In many ways there isn't much that compares to curling up on the couch with a fuzzy blanket, hot coffee, and a riveting new book. Just talking about it now makes me want to abandon this post and fire up my kindle app. But alas, I have something almost as comforting as the aforementioned book, blanket, and couch to share with you. The best part of all is you can share it with friends. I"m talking about my butternut squash soup. In my opinion squash gets sadly overlooked. Don't relegate your squash to the back of the pantry, display it proudly as it ripens in all of its creamy goodness on your counter top while you gather your grocery list! Your squash is ready to show off and please your guests. This is one recipe you'll want to have on hand for fall, maybe it'll even make its debut at your Thanksgiving, or post Thanksgiving meal as it would be great with a side of leftover turkey and fresh green salad. My mouth is watering all ready.
Here's what you need to get started:
1 large butternut quash
1 yellow onion
1 Tbsp. butter, unsalted
1 tsp. curry powder
4-6 Cups chicken broth
1 Tbsp. raw sugar or pure maple syrup
Preheat oven to 350 degrees.
To prepare the squash:
Prepare the squash for baking by cutting the squash in quarters and removing the seeds. I'm sure there is more than one way to cut a squash and you could probably YouTube it and find a more efficient way, but this is what I do: Once the seeds have been removed I keep cutting the squash into pieces about 4 inches long and 4 inches wide. Then I take a sharp pairing knife and cut off the skin, much like I would on an apple. Place all the squash pieces, with skin removed, in a roasting pan or dutch oven. Add about a cup of water and bake covered for 1 hour. After an hour check for doneness (Is doneness a word? Grammarly says it's not a word, but I just made it one. It should be a word. It sounds very pivotal to the cooking community, anyway...), by putting a fork in a piece of squash. If the fork slides in and out smoothly it's done. Set aside to cool a bit.
Once the squash is done baking, melt butter in a non-stick soup pot or dutch oven. Dice the onion and saute it in the melted butter until onion is clear.
Pour the squash directly from the roasting pan along with any remaining water into the cooked onions. Add 4 cups of chicken broth, curry powder, and sugar.
Using a hand blender blend the soup until you can't blend any more. Blend, blend, blend. If the soups is very thick and not blending well at all, add more chicken broth a fourth a cup at a time. The soup shouldn't be lumpy. You want it to be the consistency of very smooth applesauce. *Tip: using a high quality chicken broth makes all the difference in the flavor of this soup. I recommend Better Than Bouillion.
Garnish the soup with freshly cooked bacon and pepitas. A sour cream drizzle would also be nice on top.