Soup is a good distraction. That’s one of the things I like about it. It buys the cook time to excuse herself and assemble the next course as diners are bent over their bowls, trying not to spill a drop from their spoons.
Pardon me, everyone, while I check on the rest of dinner. Everyone? Anyone?
They’ll be so engrossed in your soup, or this Butternut Squash soup I created, they won’t hear a word.
Tell me if you’re sick of my butternut squash recipes. But I just can’t get enough of this wonderful vegetable. It’s so meaty and delicious and nutritious it has just a modest amount of messy seeds and filaments.
This recipe couldn’t be easier. I roast almost all the ingredients in one pan. (Cover it well with heavy aluminum foil, because butternut squash oozes this syrupy stuff that is a bear to remove once it’s baked onto a surface.)
After everything’s roasted, dump it in a food processor or blender and whirl away. Put it in pot, add everything else and heat it. So easy.
A couple of tips. Go to Cash and Carry on Hartnell Avenue in Redding and buy a tub of the concentrated Chicken Base. (While you’re at it, buy the beef base for another day.) It’s better than canned stuff, and really, I hate to say it, but it rivals homemade, especially after it’s doctored with garlic, onions and herbs.
Second, for the garnish, saute the sage leaves in butter ahead of time and set aside. Also, I like to either squeeze some thinned sour cream or warmed half and half onto the soup. So elegant.
Last, as with most recipes I make, save time in the future by doubling or even tripling it. Make a vat of this soup and then freeze it for later.
One more thing out of the way. More time to work on dessert. Stay tuned.
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Roasted Butternut Squash Soup
1 large butternut squash
1 large yellow onion
2 T olive oil
Fresh peeled ginger, about a 2-inch piece
Fresh rosemary needles, about a palm full
3 cloves garlic, peeled
4 apples, peeled and cored
4 cups chicken broth
1/4 cup sherry
Salt and white pepper, to taste
Half and half
Sour cream and sauteed sage leaves, for garnish
Line a deep roasting pan with heavy foil. All the produce will eventually go in this pan.
Poke the butternut squash full of holes (avoid exploding squash in your holiday oven). Wrap the squash tightly in heavy foil and place it in the roasting pan.
(The others will join the squash later. But because it’s so hardheaded, it’ll need a roasting head start.)
Bake the squash in a 450-degree oven for about 1 hour.
Now allow the other produce to join the hot squash in the roasting pan. Return the pan to the oven and bake for about 30 minutes, or until everything is soft and nicely roasted. (You almost can’t overdo it.)
Remove the pan from the oven. When the squash is cool enough to handle, unwrap it, peel it and remove the little seeds and strings.
Dump all the roasted ingredients in a blender or food processor. (You may have to do it in batches.)
Transfer the puree to a huge pot. Add the chicken stock. Heat and allow to simmer, uncovered, for about 30 minutes. Add the sherry. Adjust seasonings.
Just before serving, add the half and half and return to a simmer.
After you’ve ladeled the soup into bowls, add a swirl of sour cream (or half and half). Garnish with the sage leaves. (Croutons, chopped parsley or chives are also nice.)
Recipe by Doni Greenberg
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