Butternut Squash Soup
January 26, 2011 § Leave a comment
This recipe was inspired by a newer addition to my cookbook collection: Alice Waters’ Chez Panisse Vegetables. I love this book (along with its accompaniment Chez Panisse Fruit) – it has become my go-to reference when I return from the farmers market with bags full of veggies and want to try something new. The book is organized by vegetable and has mouthwatering creations that showcase each vegetable’s unique flavors and qualities.
My favorite thing about this soup is that it is not a pureed. Don’t get me wrong: I love pureed butternut squash soup, but there is something about the texture of the squash that makes me appreciate it more. The butternut squash is certainly the star here – all other ingredients are intended to highlight the essence of the squash. This soup is hearty enough to be served on a cold winter night, but also elegant enough to be served in a shot glass before a dinner party.
This recipe is simple and delicious. Let me know if you enjoy it as much as I do!
- 2 small to medium butternut squash
- 1 quart vegetable stock (or chicken stock)
- 1 head garlic
- 2 sprigs of rosemary
- 2 tablespoons butter
- olive oil
- Preheat oven to 350 degrees.
- Cut each squash in half and scoop out seeds. Pour about 1 tablespoon of olive oil over each squash half and season with salt and pepper. Place the squash flat side down onto a baking sheet. Place 1/4 of a garlic (in its casing) and 1/4 of the rosemary into the cavity of the squash. Place into oven and bake for 30-50 minutes or until squash is soft.
- When squash is done, the stock to a simmer in a pot. Gently scoop out the inside of the squash into the simmering stock. Add the rosemary and squeeze out the garlic from its casing into the stock as well. Season to taste.
- Mash the squash bits inside the soup with a large fork until the mixture is a consistent quality. Add butter and mix in.