Butter-Nut...yes please! No other vegetable I can think of has been given a yummier name. When you hear it listed as an ingredient or see it on a menu you don't even think of it as squash, you just think of the wonderful marriage between the flavors of butter and nuts. Unfortunately this squash doesn't taste anything like butter or nuts (a cruel twist of fate in my mind) but that's ok, because it offers a flavor all it's own.
At the store recently and noticed that we’re entering into fall vegetable season? Walked by the squash section and realized that all of the green and yellow squash have been replaced by acorn and butternut varieties? Grab an armful and make this soup. It’s as simple as can be and it’s a perfect meal for a chilly fall day.
Roasted Butternut Squash Soup:
1 large butternut squash
1 medium onion
1 ½ cups chicken stock
1 tbs. olive oil
½ tsp. ground allspice
½ cup heavy cream
salt and pepper
1 tbs. sour cream or crème fraiche for garnish
Cut the rind off the outside of the squash and remove the seeds with a spoon. Cut the squash into chunks. Peel and quarter the onion. Toss the squash and onion in olive oil, sprinkle with about 1 ½ tsp. of salt and roast in a 350 degree oven for 20 – 30 mins or until the squash is fork tender. Place the squash and onion mixture into a food processor and add the chicken stock, then blend mixture until smooth. Here’s where your soup preference comes into play. If you like your soup thick in texture don’t put this puree through a sieve. If you like your soup creamy and you don’t want to taste the texture of squash run this mixture through a sieve then put it in a pot over medium heat. Add the heavy cream, allspice and salt and pepper to taste. Go easy on the pepper. You want this to be on the sweeter & milder side. You can cook the soup down a bit (15 mins or so) if you like it thicker or just pull it off the heat as soon as the cream and squash mixture heat through. Serve with a dollop of sour cream or crème fraiche and enjoy! I know I did.