Roasted Butternut Squash Soup

Here we are in April, and once again Spring is turning it’s back on us!  The wind is cold and howling again today and rain clouds are building.  I thought I would be getting into Spring recipes by this time, but in answer to the long goodbye of winter, I’m offering up a Roasted Butternut Squash Soup Recipe –  one of my favorites.
This is a delicious soup that can be made vegetarian with the use of vegetable broth if you so desire, or continue on to vegan if you leave out the butter and cream, just increase the olive oil or use a vegan butter replacement.  It’s a great way to introduce squash into your diet.   Roasting helps bring out the natural sweetness of this winter squash.
Butternut Squash Soup by Debra Crawford
Sage Gremolata and Sour Cream Garnish
3 – Lbs Butternut squash (a medium-sized squash) split and deseeded.  Leave the skin on.
2 – Tablespoons butter (vegan butter can be used as well)
2 – Tablespoons olive oil
1 – Cup onions, rough chop – one medium onion
1 ½ – Teaspoons fresh grated ginger root
2 – Teaspoons curry powder
2 – Cloves garlic chopped
1 – Quart (32 ounces) chicken broth (or vegetable broth to go vegan)
¼ – Cup cream (optional) (leave out for vegan or use coconut or almond milk)
Sour cream for garnish (or vegan sour cream)
Heat oven to 425 degrees.  Rub 1 tablespoon of olive oil on the squash flesh and season with salt and pepper.  Lay squash, flesh side down on a cookie sheet or roasting pan, and roast until the squash is very tender, typically around 45 minutes.  Cool.  Scoop flesh out of skins and discard them.  Be careful you don’t get any rind in the mixture as it doesn’t really cook down and will leave little leathery bits in your soup.  If you do have some in the soup, you can strain it when finished and catch any pieces that were not emulsified.  No worries!
In large heavy gauge soup pot, heat butter and remaining olive oil, add onion and curry powder.  Saute about 10 minutes.  Add ginger and garlic, cook three minutes more.
Add squash and enough broth to JUST cover the squash, otherwise your soup might be too runny at the finish. Heat to boiling and then turn to simmer.  Simmer until onions are very tender, approximately 30 minutes and fall apart when tested with folk.
Remove from heat and emulsify with wand or in batches in your blender.  If you use your blender, make sure you cover it with a dish towel and hold the lid on tight, as the steam from hot liquids will try to force the lid off and can burn you.   At this point, taste, and salt and pepper as needed.   You never know how salty the broth will be so best to season at the end.
Also, if desired, add cream at this point.  If the soup is still to thick you can add additional broth at this time.
This soup will thicken a bit upon cooling and quite a bit in the fridge.  It is great for make ahead the day before or for freezing.  Add a little more broth upon reheating if the soup is too thick for you.
Top each hot serving with a dollop of sour cream and serve.
For added flavor garnish with a Sage Gremolata
6 – 8 Fresh sage leave
2 – Tablespoons flat-leaf parsley
1 – Clove garlic
Zest from one lemon
Salt and pepper
Mince herbs and garlic and stir in the zest from one lemon.  Salt and pepper to taste.  Garnish with gremolata and sour cream.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s