Butternut Squash Soup
Photo: Visitor7, CC BY-SA 3.0
This butternut squash soup gets its depth from roasting the squash and onions together before they are puréed. Baking for about an hour concentrates their sugars and gives a sweeter, rounder base than simmering would. A little cream sherry and a teaspoon of nutmeg add warmth without hiding the squash. Use vegetable stock to keep it meat-free, or chicken stock for a slightly richer pot.
Instructions
Heat the oven to 400 °F. Cut the squash in half lengthwise and scoop out the seeds.
Rub the cut squash and the halved onions with the olive oil. Bake them uncovered for about 1 hour, until the squash is completely tender when pierced. Let them cool a little so you can handle them.
Scoop the squash pulp into a food processor and add the roasted onions with 1 to 2 cups of the stock. Purée until the mixture is completely smooth.
Pour the purée into a cooking pot. Add the garlic, sherry and nutmeg, and stir over medium heat.
Add the rest of the stock and cook until the soup is hot all the way through. Taste, season as needed, and serve.
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