I know fall is here when I find butternut squash at my local stores. I always marvel at how simple this recipe is. Every once in a while, I try to monkey around with it by adding green apple, or curry (which is quite good if you want some spice), but inevitably, I always go back to this very basic recipe. To make this exceptional, use homemade chicken stock, or vegetable broth to make it vegan. One of the keys to a really flavorful soup is to season it throughout the cooking process, which is why salt is added at intervals. Remember, taste as you go and adjust.
This is a meal in itself, along with a nice glass of a crisp white wine and a simple salad.
Prep time: 15 minutes
Total time: 1 hour, 5 minutes
Yield: 4 servings
Special equipment: immersion blender or blender
1 2 1/2 – 3 pound butternut squash, quartered lengthwise, seeds removed
2-3 T olive oil, divided
1 medium yellow onion, chopped
4 c. chicken broth (or vegetable broth for vegan)
1-2 tsp. salt, divided
grinding of fresh pepper
Fresh chives as a garnish optional
- Preheat oven to 400 degrees.
- Place butternut squash quarters on a roasting pan, skin down. Drizzle with olive oil, sprinkle with salt and roast in oven for 50 minutes until fork tender. Remove and set aside until cool enough to handle.
- Meanwhile, heat remaining olive oil in soup pot and saute onion and a dash of salt over medium heat until translucent, about 8 minutes, stirring frequently.
- Add chicken broth to pot. Scrape all flesh from squash and add to pot. Bring to a boil and simmer for 5 minutes.
- Add 1 tsp. salt and a grinding of pepper and puree soup in batches in a blender (be careful not to overfill), or use an immersion blender to puree in the pot. Taste and adjust for seasonings, and sprinkle individual servings with chives for garnish. This soup is wonderful left over and can be easily doubled.