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squash that breezy fall chill

September 24, 2011

The leaves have begun turning colors in earnest, the days are undoubtedly shorter, and the nights have a cold bite to them…

It’s. [shiver] Fall.

I’ve never been a fan of the season, but I will admit that I love some of the foods that come with it: warm stews, casseroles, cheesy potatoes, and soup. Glorious, soul-warming soup! Last weekend we took home the first local butternut squash of the season which could only mean one thing: roasted butternut squash soup. My favorite “recipe” for this soup was but a set of loose guideline for combining the roasted squash with roasted onion & roasted garlic. Over the years, I’ve amped up the flavor of the squash by roasting it in a sage balsamic glaze that really brings out the sweetness of the squash.

This time we were fortunate enough to also have some Swede Lake Garlic to roast. (note to self, next time roast two bulbs so one of them can just be slathered on bread while the soup is in process)

recipe after the jump…

Roasted Butternut Squash Soup

  • 1 Butternut squash (about 5 lbs before cutting up)
  • 2-3 medium sized Onions
  • 1 large bulb of garlic
  • 1 – 2 quarts chicken stock

Balsamic-Molasses roasting glaze:

  • 3/4 C unsalted butter
  • 3 tbsp fresh sage, finely chopped
  • 3 tbsp sugar
  • 6 tbsp balsamic vinegar
  • 6 tbsp unsulfured molasses
  • salt & pepper

Onion roasting mix

  • Olive oil
  • Spices: dill, tarragon, basil, salt & white pepper

Finishing Spices:

  • 2 tsp paprika
  • 1/2 – 1 tsp chipotle seasoning

Preheat oven to 400°

Peel, de-seed and dice the squash

for the squash: In a small pan, melt and brown the butter (just after it stops foaming, it will turn a light brown. take it off the heat after it browns). Carefully add the sage, sugar, vinegar, molasses, and a pinch of salt and pepper (it may splatter), then put it back on the heat. Simmer for a couple minutes, then toss it with diced squash. Put the squash and vinegar-molasses glaze in a 9 x 13 pan and roast for about an hour (stir a few times to incorporate the glaze), or until the squash is browned and soft. (put the pan on the top rack)

for the onion: rough chop the onion and put in a small roasting pan. drizzle with olive oil and sprinkle with about a half tsp each of the dill, tarragon, basil, salt and white pepper (put this pan on the bottom rack, at the same time as the squash). Check the onion at about 45 minutes in. It is done when the tips are a bit browned, and the onions are soft.

for the garlic: wrap in foil and put in the oven with the squash & onion. (it can stay in the oven until the squash is done.)

Put 1 quart of the chicken stock into a large stockpot. Put the roasted onion into the broth. After the garlic cools for a bit, squeeze it into the beginnings of the soup and then add the squash (plus any roasting liquid that’s on the bottom of the pan. Using a stick blender, puree the entire mixture. Bring it slowly up to temp, adding the paprika and chipotle to taste. Depending on how thick you want your soup, you can either add more stock or leave it super thick.

Serve with a dollop of chevre or creme fraiche

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