I'm not much of a soup fan, unless it's really hearty. And this one was, so I set out to find a recipe that was easy, quick, and just as yummy. Made this one tonight...it was rainy, 55 degrees, and just a good day for a hearty soup. It's based on a recipe I found on FoodTV.com, yet attributed to Gourmet Magazine. And for the record, I do think that the collapse of Gourmet Magazine is a travesty. Even though I never was a subscriber..it's just one of those things that is assumed will always be, because it always was. So anyway, I took that recipe, and made a few super small changes...and it was delish. And hearty. And I will be making this one again!
Random question: If I take a recipe and change it slightly, does that make it mine?
Roasted Butternut Squash Soup
(serves 4)
1 medium butternut squash (about 2 1/4 pounds)
nonstick vegetable oil spray (otherwise known as Pam)
1 sweet onion, chopped (about 1 cup)
1 tablespoon freshly grated ginger (yes, the freshly grated matters here)
3 tablespoons unsalted butter
3 cups chicken broth
1-2 cups water, as needed (I didn't need or want)
salt and pepper to taste
sour cream (low fat or regular) and chives for garnish
Crusty bread (for dipping/sopping/soaking)
Directions
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan (or baking pan, doesn't really matter) that has been sprayed with nonstick vegetable oil spray. Bake squash in the oven for 45 minutes at 475 degrees (or 375 degrees for 40 minutes if using convection) or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin.
While the squash is cooling, saute the onion, ginger and butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency (I like thick and hearty soup, so didn't add any water at all), and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish each portion with the heaping teaspoon of sour cream and chopped chives (I used garlic chives because that's what we had growing in our mini herb garden).
When I next try this, I will be making fresh whipped cream. Just didn't feel like making it on the first go....and sour cream does work really well here, so do whichever works for you!
If you have a stick blender (like we do), you can puree the mixture in the sauce pan, and eliminate the need to transfer it to a blender or food processor, saving you time, aggravation, and dish washing. I'm all for that!
Posts
