Butternut Squash Soup

27 Oct

It rained for most of the day today, so I made soup.  I love soup.  Soup is one of my favorite things about fall.  It is right up there with the crisp weather, scarves, impossibly blue skies and harvest ales.  One of my goals for fall and winter is to get better at making soup, to build up a respectable repertoire of recipes.  So here is the first soup of the season.  Easy and elegant.  A great way to kick off the season.

Butternut Squash Soup

1 large butternut squash, cut in half

1 large onion sliced

2 garlic cloves minced

1 teaspoon fresh ginger, minced

1 sprig of rosemary

A couple of sprigs of thyme

3 cups stock – chicken or vegetable

Olive Oil

Salt & Pepper

Set oven to 350°.  Line a sheet pan with aluminum foil.  Drizzle the cut side of the butternut squash with olive oil and season with salt and pepper.  Place on the sheet pan, cut side down.  Roast until a knife slides in easily, about 1 hour.  Let cool.  Scoop out the seeds and discard.  Scoop out all of the flesh and reserve in a bowl.

In a large pot, on medium heat, sauté onions until translucent.  Add garlic, ginger and rosemary.  Season with salt and pepper.  Continue to cook until golden brown.  De-glaze the pot with a little of your chicken stock, scrape up all of the golden brown bits stuck to the pot.  Add the butternut squash, thyme and enough chicken stock to create a soup like consistency.  Taste and season with salt and pepper as needed.  Cover and let the mixture simmer for 20 minutes on low heat.

Remove rosemary and thyme.  Puree in a blender, adding enough stock to reach desired consistency.  Taste and season.  Enjoy!


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