It is the time of soups again, and the time for ripe, inexpensive winter squash. Butternut squash is one of my favorite squash variety to make soup with (kuri the other). I have a handful of different recipes, one with coconut milk, another with a dash of cinnamon, or with sweet potato, but this basic recipe is still my most favorite: roasted squash with carrots, celery and a hot pepper for some spice kick. I left on the skin when I added the roasted squash to the soup, and it thickened the soup beautifully.
Roasted Butternut Squash Soup
- 1/2 TB olive oil
- 1 shallot, peeled and diced
- 1 hot red chili, diced
- 3 garlic cloves, microplaned
- 1 small butternut squash (ca 1-1 1/2 pounds), cut in half
- 2 small carrots, peeled and diced
- 2 stalks of celery, wiped clean and diced
- 3-4 cups vegetable broth
- Salt and pepper
- optional: orange peel of 1/2 orange
- crème fraiche, to serve
Preheat the oven to 375F. Half the butternut squash, and scoop out the seeds (preserve and clean or compost). Sprinkle with some salt and pepper, place on a baking sheet, and roast for ca. 30 min at 375F.
In a large pot, heat 1/2 TB of olive oil. Once hot, add the diced shallot and the chopped red chili, stir and cook until softened (ca. 2-3 min). Add the diced carrots, the celery and the garlic and continue to cook for another 3-5 minute. Cut the soft and baked butternut squash into 2 inch pieces and add to the pot (if it is an organic squash you can leave on the squash skin; it will thicken the soup. If it is not organic, only use the flesh). Add the broth, and cook the soup for about 20 min until all vegetables are softened. Season with salt and pepper and fresh orange peel (optional). Using an immersion blender, and purée the hot soup. Serve with creme fraiche, or in my case with goat cheese crumbles, walnuts and cranberries.