It’s possible that the best thing about fall isn’t the cooler weather, the clothes or the gorgeous leaves — it’s butternut squash soup. HellaWella’s Raging Ecoist has a simple and delicious recipe for your cooking pleasure:
1. Pre-heat oven to 375 degrees. (Temp may vary based on size and make of oven.)
2. Peel and remove seeds from squash, then chop into pieces about 1-inch thick. (Note: if your squash is on the larger side, you may just need to use one half. Also, if you are having trouble cutting through your squash, try microwaving it for about a minute to soften it.)
3. Place pieces in a large baking dish, and drizzle liberally with olive oil and salt and pepper to taste.
4. Roast squash for about 30 minutes or until pieces begin to caramelize.
5. Transfer squash to a large soup pot and place heat on low.
6. Add a small amount of the stock/broth and begin mixing (in pot) using an immersion (hand/stick) blender.
7. Continue adding liquid until desired thickness is reached.*
8. Add spices and salt to taste. Keep in mind nutmeg and cumin are particularly strong, so start with a small amount (less than 1 teaspoon) and build from there. Remember you can always add, but you can’t take away.
9. Remove from heat, taste and season further if needed.
*Note: If you do not have a hand blender, you can use a regular blender. Just add the liquid in slowly. Once blended to desired thickness, transfer to large pot, place on low heat and continue with the remaining instructions.
Makes about 8 servings (depending on thickness of soup) and if blended well, will keep in refrigerator for about a week.