We fully embrace soup season here on the farm!
This simple and cozy butternut squash soup is the perfect meal for those of us who are devoted to eating locally-grown food.
Butternut squash is a winter staple, so the more recipes you can find for it, the more excited you'll be to see it week after week all winter long.
(Tired of cinnnamon and nutmeg? Try rosemary and thyme for a savory herbal flavor!)
INGREDIENTS
Yield: approximately 4 servings
1 medium butternut squash (2¼ to 2½ pounds), halved lengthwise and seeded
2 tablespoons olive oil, plus more for drizzling
Salt
1 medium white onion, sliced
2-3 carrots, sliced
4 garlic cloves, smashed and peeled
½ teaspoon ground ginger
¼ teaspoon freshly ground black pepper, plus more for sprinkling
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 bay leaf
4 cups vegetable or chicken stock, plus more if desired
1 cup milk, cream, half and half, or coconut milk (optional)
Step 1
Heat oven to 425 degrees.
Step 2
Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides down on a baking sheet with sides with water covering the bottom of the sheet. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes. (Hack: you can also prick the whole squash and microwave it for about 4 minutes to soften it up for cutting in half and to speed up the roasting process.)
Step 3
In a large stock pot, heat the remaining tablespoon of oil over medium. Add the onion, carrot, and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon, nutmeg, and bay leaf and stir until fragrant, about 30 seconds. Add the stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
Step 4
Remove the bay leaf. Using an immersion blender or working in batches in a standard blender, purée the soup until smooth. Return the soup to the pot. Taste and season as you’d like. Add milk/cream/coconut milk and stir to incorporate. Keep warm over low heat until ready to serve, thinning with water or more stock to your desired consistency.
Step 5
Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. You can also garnish with chevre, pain kefir or yogurt, sour cream, feta, and fresh chopped herbs. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.