It’s that time of year … the time of year we open the windows to let in the cool fall air, button up our sweaters on our early morning walks, and want to drink copious amounts of tea. It’s also the time of year where I make butternut squash soup and grilled cheese for dinner at least once a week. Something happens and all of a sudden all I want are soups and stews and to be wrapped up in a blanket. Pretty soon I’ll be playing Christmas music (yes, I follow no rules and I play before Thanksgiving).
This butternut squash soup recipe is not my own – when I discovered Marin Mama’s recipe last year, I had no reason to create my own recipe (not like I do that, anyway)… This soup is the best, with the roasted squash and garlic, hint of thyme, and lots of crunchy bread (or grilled cheese) on the side. If you want, you can add 1/2 and 1/2 or greek yogurt or heavy cream (whatever you fancy) to make it a bit creamier and yummier (and fattier).
I’m wishing I had a squash to roast right now so I could make some for dinner.
– 1 medium squash
– 6+ cloves garlic
– yellow onion
– extra virgin olive oil
– fresh thyme sprigs
– 4 cups chicken stock
– salt & pepper
– 1/4 cup 1/2 and 1/2 or heavy cream (optional)
Preheat the oven to 375 degrees. Cut squash in half length-wise and scoop out the seeds. Place on baking sheet, and fill empty cavities with at least 3 cloves garlic and 2-3 thyme sprigs each. Then drizzle halves with olive oil and sprinkle with salt and pepper. Carefully flip the squash over on its belly so the cut side is down, being careful to keep the garlic and thyme underneath. Roast for about one hour, until it’s nice and tender and caramelized (you can check this with a fork – if it sinks into squash with ease, it’s done!).
Meanwhile, in a medium pot on medium heat, sauté the onion in a tablespoon or two of oil until it begins to brown. Once the squash is finished roasting, remove it from the oven and allow it to cool for a bit. Put garlic aside and toss the thyme. Scoop out the squash flesh from the skin (be gentle, because the skin tears super easily). Dump squash and reserved garlic into the pot with onion, and turn up the heat a bit, allowing the squash to caramelize a bit. Break up the squash with a spoon and stir it so it doesn’t stick to the pot.
After the squash is nicely caramelized, add the chicken stock to the pot. Stir, and allow it to simmer for 10-15 minutes. Using an immersion blender, puree until smooth. Remove from heat and add 1/2 and 1/2, if you’re using it! Taste, and add salt & pepper as needed.
I could seriously eat this soup every other night, throughout the fall and winter (and do, as much as I can get away with). Sometimes, Joe walks through the door after a long day at work and smells the squash and garlic roasting and he just laughs. Squash soup for dinner, again? You betcha!
Lovely photos by my intern, Anna Clair Photo for A Daily Something.
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