Butternut Squash Soup
With a combination of squash, onion, garlic and a little spice, this soup is as simple as it gets. Roasting the squash helps concentrate its natural flavors and is a step that can be done a day or two ahead. A splash of rice vinegar adds a tangy sparkle and, if you want a touch more sweetness, you can stir in some brown sugar or honey. Taste your soup before adding any — you may find your squash’s natural sugars offer just the right amount of sweetness for you.
Ingredients
- 1medium butternut squash (2 1/4 to 2 1/2 pounds), halved lengthwise and seeded
- 2tablespoons olive oil, plus more for drizzling
- Salt
- 1medium white onion, sliced
- 4garlic cloves, smashed and peeled
- 1/2teaspoon ground ginger
- 1/4teaspoon freshly ground black pepper, plus more for sprinkling
- 1/4teaspoon ground cinnamon
- 1/8teaspoon ground nutmeg
- 4cups vegetable stock, plus more if desired
- 1tablespoon unseasoned rice vinegar
- 1tablespoon honey or dark brown sugar (optional)
Directions
Heat oven to 425 degrees
Rub the flesh of the squash with 1 tablespoon oil and season with salt. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes.
In a large stock pot, heat the remaining tablespoon of oil over medium. Add the onion and garlic and cook, stirring frequently, until softened and just beginning to brown around the edges, about 8 minutes. Scoop out the cooked squash with a spoon and add to the pot. Add the ginger, black pepper, cinnamon and nutmeg and stir until fragrant, about 30 seconds. Add the vegetable stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally.
Using an immersion blender or working in batches in a standard blender, purée the soup until smooth. Return the soup to the pot and add the rice vinegar. Taste and add the honey or dark brown sugar if you’d like the soup sweeter, and add more salt if you’d like. Keep warm over low heat until ready to serve, thinning with water or more stock to your desired consistency.
Divide the soup among bowls, drizzle with additional olive oil and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately or refrigerate in airtight containers for up to 3 days or freeze for up to 1 month.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 7 gramsCalories: 190Saturated Fat: 1 gramUnsaturated Fat: 6 gramsSodium: 1256 milligramsSugar: 9 gramsFiber: 5 gramsCarbohydrate: 33 gramsProtein: 3 grams
Source: https://cooking.nytimes.com/recipes/1023539-butternut-squash-soup