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Philly

Food

October 16, 2009

Savory butternut squash soup

Butternut squash is one of my all-time favorite soups, and I take it very seriously.  (I have a long-time grudge against Sabrina’s for serving me a truly repellent butternut squash soup once.)  It can’t be too sweet, and it can’t be too thin.

Also, it should have bacon bits.  And those bacon bits should come from (just one!) slice of Whole Foods butcher counter bacon.  It’s amazing (and I have gotten bacon from all of the bacon purveyors at Reading Terminal Market, so you should take my word on this.)

Savory butternut squash soup

  • one butternut squash
  • 1 apple
  • 1/2 onion
  • 1 carrot
  • 4 cups stock
  • 4 tbsp butter
  • 3 tsp salt
  • 1 1/4 tsp garam masala
  • 1/2 tsp cinnamon
  • 2 cups milk, cream or stock

Preheat oven to 350.  Split squash in half, and scrape out seeds.  Season with 2 tsp salt, 1 tsp garam masala, 1/2 tsp ground cinnamon.  Melt a half tbsp of butter in a roasting pan, then put the squash in cut side down.  Roast for 80 minutes.

Roughly chop onion, carrot and apple.  Melt remaining butter in a stock pot on medium heat.  Sweat the onions for 1-2 minutes, then add your carrots and apples.  Sautee for 5 minutes before adding 4 cups of stock.  Simmer for 30 minutes.

When the squash has finished roasting, scrape it out of the shell, and into the liquid.  Add remaining teaspoon of salt, and 1/4 teaspoon garam masala.  Puree using in immersion blender, or in batches in a regular blender.  It is now ready for freezing.

Before eating the soup, you’ll want to thin it a bit further, with milk, cream or stock.  Simmer to bring it up to temperature.  Garnish with bacon and croutons.

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