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Fall Favorite

01 Oct

I pride myself on being open to new recipes and food suggestions. After all, that’s how you find new favorites, right? There are some foods, however, that I always make the same way. It’s not because I don’t think I’ll like them another way; it’s just because we love the tried-and-true recipes so much. (See also: corn on the cob.) Butternut squash is one of those foods. I’m sure there are many other wonderful ways to prepare it, but every time I bring one home, it gets roasted with garlic, seared with onions, simmered with chicken stock and pureed into a savory-sweet soup.

Roasted Butternut Squash Soup 

1 large butternut squash, halved and seeded
olive oil
6 cloves of garlic
pinch of dried thyme
pinch of dried rosemary (or 1-2 sprigs of fresh rosemary, if you have it on hand)
3 tablespoons butter
1 large onion, chopped
3 shallots, chopped (I substitute more onions when I don’t have shallots on hand.) 
salt and pepper, to taste
4 cups chicken or vegetable stock
1/4 cup cream
Fresh chives, for garnish (optional) 

Preheat oven to 375. Rub olive oil over the cut side of the squash, sprinkle with salt, pepper, thyme and rosemary. Place squash, cut side down, on a baking sheet lined with parchment paper. Tuck garlic cloves under the squash and roast for 50-60 minutes, or until tender. Remove from oven and let cool long enough to handle.

Scoop the squash out of the skin and reserve, along with the garlic cloves.

Meanwhile, in a large stock pot, melt the butter over medium-high heat. Saute the onions and shallots in the butter (this is where things smell AMAZING!) until they are tender and just beginning to brown. Add the squash and garlic cloves and cook until the squash begins to caramelize.

Pour in the stock and bring to a boil. Reduce the heat, and allow to simmer for 15-20 minutes. Using a hand-held blender, puree the soup. (Or, you can use a regular blender or food processor – just be careful transferring the hot soup.) Stir in the cream and season to taste with salt and pepper.

Garnish with chives if using. Serves 4 as a main course.

Barely adapted from The Nest

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10 Comments

Posted by on October 1, 2012 in Soups & Stews

 

Tags: , ,

10 responses to “Fall Favorite

  1. thestuffedflamingo

    October 2, 2012 at 6:20 am

    Looks yummy!

     
  2. Melissa

    October 2, 2012 at 11:11 am

    Yum! I should do this with my butternut squash!

     
    • Beth

      October 3, 2012 at 5:39 am

      I am hoping that we get one in our CSA this week so I can make our first batch of the year!

       
  3. thebeautyinlife

    October 15, 2012 at 5:25 pm

    I so have a squash just sitting on my counter just waiting to be made into some thing delicious!

     
  4. Titus

    October 15, 2012 at 8:15 pm

    I love butternut squash soup… I am making this right now!!!

     
    • Beth

      October 15, 2012 at 9:13 pm

      Nice! It’s definitely soup weather! 🙂

       

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