Butternut Squash Soup

Butternut Squash Soup
Serves: 6
Ingredients:
1 large butternut squash (4+ pounds raw)
3 cup vegetable broth
1 large onion (chopped)
3 cloves garlic (minced)
2 Tbsp. honey
2 Tbsp. unsalted butter
1 Tbsp. fresh grated ginger
1 tsp. nutmeg
olive oil
salt
black pepper

Garnish:
crème fraîche
six green onions
white truffle oil

Directions:

1. Preheat the oven to 400F.

2. Slice the squash in half length wise. Using a spoon, core the seeds. Place in a roasting pan. Liberally coat with olive oil, salt, and black pepper. Roast in oven for an hour or until the flesh is easily pierced with a paring knife.

3. Remove from the oven, and let cool so it is not too hot to handle. Remove the skin and roughly chop any large portions of the flesh remaining.

(NOTE: Seeing as I was a novice when it comes to cooking with raw squash and gourds, I chose this method. In retrospect, I would likely have peeled the squash and cubed it prior to roasting it. I suspect I would have saved myself a good deal of time and effort by the simple physics of it. By increasing the surface area being exposed, I suspect I could have cut off significant time as well as not having to wait until it cooled before proceeding. I’ll try this method in the future, but I would encourage you to try it yourself. I’d follow the same process, but start checking at about 30 min. for doneness.)

4. In a large pot over medium heat, add 2 Tbsp. of butter. Once the butter has stopped bubbling, add 2 Tbsp. of olive oil.

5. Add the onion, ginger and garlic. Cook until the onions are translucent and starting to lightly yellow, about 6 min. Add the nutmeg and stir. Cook for another 3 min.

6. Add the roasted butternut squash and stir. Let cook for about 5 min before stirring again. You should start to see carmelization coming on the bottom of the pan. Add the honey and let cook again for another 5 min.

7. Add about 1/2 cup the broth and deglaze the pot. Once all those nice brown bits are up from the bottom of the pot add the remaining broth. Bring to a boil and let cook for about 5 min at a low boil.

8. Turn off the heat and let cool for another 5 min.

9. Using a stick blender (or you can use a blender in small batches), puree the mixture until you have a nice smooth texture. Return to heat and lets simmer until you are ready to serve.

(NOTE: When I use my stick blender on something hot, I typically move the pot into my sink. I find this limits mess and risk of getting very hot liquid on myself or anyone else. Of course, you have to feel safe carrying a pot with a gallon of molten squash.)

10. Garnish by adding a dollop of crème fraîche, a sprinkling of green onions, and a drizzle of white truffle oil. Serve very hot.