Butternut squash is so often thought of as an autumn vegetable and it very well may be. However, when it’s February and the temperatures stretch below freezing and you wake up to snow and ice, you just might fall prey to the coziness of a squash soup. And this six-ingredient simplicity will take less than an hour so you can get back under that wool throw on the couch much sooner!
If I’m going to roast the squash in halves, it’s easier to remove the skin after it is roasted … it just comes right off. For this recipe, though, I want the squash to have more surface to roast so I cut it, scrape out the seeds, peel it (a vegetable peeler works better than a knife), and cut it in chunks.
I put the squash and shallots on a roasting pan, drizzle with oil, and season with salt and pepper and roast for 20-25 minutes until the point of a knife meets no resistance. While the squash is roasting, I mince the ginger and chop the garlic. Then cook them gently in the fat of choice (butter, bacon fat, avocado oil …) being careful not to let them brown.When the squash is done, I add it to the pot with the ginger and garlic and cover it all with chicken or vegetable stock. I only let it cook for about ten minutes and that’s just to be sure it is hot before pureeing it in a blender. This soup is an empty slate. You can top it with crispy bacon, homemade croutons, and parsley to make it a bit more hearty. Sausage would also be delicious. Or you can leave it more simple with some fried sage or a drizzle of crème fraiche or olive oil. for a beautiful first course or light lunch. Bon Appétit!
Roasted Butternut Squash Soup
Yield 4 servings
Created after a conversation with a friend
- 1 2-pound (ish) butternut squash, seeds removed, peeled, and cut into 2-inch pieces
- 2 shallots, peeled and cut in quarters
- 2 Tablespoons butter (or fat of your choice)
- 1 Tablespoon fresh ginger, peeled and grated
- 3 cloves garlic, chopped
- Chicken stock (or vegetable) to cover the squash, about a quart
Toss the squash and shallots in a large bowl with a bit of oil, then roast at 400°F till the squash is tender and the shallots are golden, 20-25 minutes.
While the squash and shallots are roasting, grate the ginger and chop the garlic. About five minutes before the squash and shallots are done, heat the butter (or fat of choice) over medium heat. Add the ginger and garlic and stir till they are coated with the fat, but not turning brown. When the squash and shallots are done, add them and pour the stock in to cover the squash. Allow to heat for 10-15 minutes.
Using an immersion blender or a countertop blender, blend the vegetables to puree them. Add more stock, if needed, to thin the soup to the consistency you like.
Serve with any or all of the following: homemade croutons, chopped bacon, fried sage leaves, drizzle of crème fraiche or olive oil.