Roasted Squash Soup
Committee meeting working lunch, 12/13/11 – served with bacon buttermilk cornbread
Once you roast the squash, this soup comes together quickly. Squash can be roasted up to a week in advance and kept in the fridge.
- 1 butternut squash (or any winter squash, or canned pumpkin)*
- 1 tablespoon vegetable oil
- 1 small onion, chopped*
- 1 teaspoon finely chopped chipotle pepper (from a can of chipotles in adobo) – you can also substitute with a large pinch of hot pepper
- 1/2 cup milk, half and half, or cream (optional)
Preheat the oven to 375.
Cut the squash in half the long way and scoop out the seeds and accompanying stringiness with a spoon (you can clean off the seeds and toast them, if you want). Place the squash cut-side down on a foil-lined baking sheet and bake until a knife can slide in with almost no resistance, about 1 hour. When the squash has cooled enough to handle, scoop the soft flesh away from the skin and throw the skin away. (This step can be done in advance – keep the roasted squash in the fridge for up to a week until you’re ready to use it.)
Heat the oil in a pot and add the onions. Cook until translucent, about 7-10 minutes. Add the chipotle pepper or hot pepper and stir for another minute.
Add the squash, then add water to cover the squash by an inch or two in the pot. It’s better to add too little water than too much – you can always thin it out later if it’s too thick. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes (if using canned pumpkin, simmer for 20 minutes).
At this point, you can blend the soup in a blender or food processor or with an immersion blender, but you don’t have to. Add salt to taste and black pepper. Add water if the soup is too thick.
If you want, you can add a splash of milk, cream, or half and half once the soup is done. It’s not necessary – it just makes the soup a little richer and creamier.
*Squash and onions can both be grown locally and stored well into winter.