So I get to cook in a lot of Kitchens and I end up going back to the tried and true more often than I care to admit. At the same time I’m also constantly trying to revise and refine whatever I’m cooking no matter how many times I’ve made the dish. Then I have those rare days that the prep list is light and I get a chance to play.
This soup isn’t hard, in fact, it’s more or less the exact same concept as making the carrot soup. You roast your veg, in this case Squash, and then add it to stock, season it and add a bit of cream to give it body. Yes, if you want to, you can make this vegan, but when I make it I use Chicken stock and heavy cream.
Mise En Place
- Knife and Board
- Roasting pan
- Large pot
- Blender
- Wooden spoon
Ingredients
- 5-6 Butternut squash
- ½ onion (red or white, whatever) chopped
- 1 bulb of garlic, crushed
- 2 qts stock (see notes)
- ½ & ½ or heavy cream, about a cup
- Olive oil
- A splash of white wine
- Salt and pepper
- Cumin
- Nutmeg
Method of Preparation
- Heat the oven to 350
- Clean and deseed the squash
- Place on the roasting pan and drizzle with some olive oil and dust with salt and pepper
- Bake at 350 until the tops start to turn golden brown and the starch removes easily from the skin
- While the squash are roasting, cut up the onion and garlic and get them cooking in the pot until they are soft and brown.
- Deglaze with the wine
- Add the stock and let it simmer on low until the squash are cooked
- You’re going to have to let them cool for a few minutes so relax
- When they are cool enough to handle, scoop out the starch with a spoon and add it to the pot.
- Let it cook for a minute
- Take the mix off of the stove and run it through the blender until smooth in small batches ( 1 or 2 ladles) so that you don’t burn yourself
- Add cream to adjust texture and seasoning to alter the flavor profile
Notes
- Roasted starch + stock + blender + Cream + Seasonings = soup. This is the same basic idea that you’re using with the carrot soup.
- Measurements…. Well, with this, it’s kind of hard to make it exact since two different squash are going to weigh two different amounts and it’s a pain in the ass to try to calculate how much yield you’re going to get after cleaning and roasting them. But this is why cooking is fun!!!