Butternut Squash Soup
When my stomach is bothering me and I am able to recover enough to tolerate regular foods, one of my go-to comfort foods is a pureed butternut squash soup. This is a simple recipe that always hits the spot when I need it. This recipe was inspired by CookieAndKate.com.
Ingredients:
1 large butternut squash (about 3 pounds), halved vertically and seeds removed
1 tablespoon olive oil, plus more for drizzling
1 small onion
4 garlic cloves, minced
1 teaspoon maple syrup
⅛ teaspoon ground nutmeg
Freshly ground black pepper, to taste
3-4 cups vegetable broth
Optional - 1 to 2 tablespoons butter or olive oil, to taste
Instructions:
Preheat oven to 425 degrees.
Drizzle a light coat of olive oil on the inside halves of the butternut squash, and sprinkle them with salt and pepper.
Turn the squash face down and roast until it is tender and completely cooked through, about 40 to 50 minutes (don’t worry if the skin or flesh browns—that’s good for flavor). Set the squash aside until it’s cool enough to handle, about 10 minutes.
Meanwhile, in a large soup pot, warm 1 tablespoon olive oil over medium heat. Add the chopped onion and cook, stirring often, until it becomes translucent, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently. Transfer the contents to a blender (alternatively, you may use an immersion blender for the following steps).
Use a large spoon to scoop the butternut squash flesh into your blender. Discard the tough skin. Add the maple syrup, nutmeg and a few twists of freshly ground black pepper to the blender. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can work in batches if necessary, and stir in any remaining broth later).
Securely fasten the lid. Blend on high (or select the soup preset, if available), being careful to avoid hot steam escaping from the lid. Stop once your soup is ultra creamy and warmed through.
If you would like to thin out your soup a bit more, stir in the remaining cup of broth. Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and stir in more salt and pepper, if necessary.
If your soup is piping hot from the blending process, you can pour it into serving bowls. If not, pour it back into your soup pot and warm the soup over medium heat, stirring often, until it’s nice and steamy.
