Favorite things: Roasted Squash Soup

This is the first of an occasional series on my favorite foodie things. The Thanksgiving table is so laden with good things to eat -- turkey, stuffing, mashed potatoes, salads, cranberry sauce, cranberry bread, pumpkin bread, dinner rolls -- that another traditional accompaniment to the feast, pureed squash, sometimes gets overlooked. Here's a way to give locally grown winter squash, so abundant and inexpensive this time of year -- and so flavorful! -- a starring role at any meal. The recipe is adapted from "The New Basics Cookbook,'' by Julee Rosso and Sheila Lukins, which probably should get its own "favorite things'' post. For years now, it has been a go-to for great ideas and recipes and answers to cooking questions. Roasted Squash Soup You will need: 4 winter squash, about 8 pounds total (try a combination of butternut, buttercup and acorn) 1 stick butter or margarine (it does add depth of flavor, but you can use less) 8 teaspoons dark brown sugar 3 carrots, peeled and halved 1 large onion thinly, sliced 10 cups chicken or vegetable broth 3/4 teaspoon ground mace 3/4 teaspoon ground ginger Pinch of cayenne pepper Salt and pepper to taste Heat oven to 350 degrees. Cut squash in half lengthwise (this can be the most difficult part of making this soup) and scoop out all the seeds and as much of the stringy fibers holding the seeds as you can.

Place squash halves skin-side down in a large, shallow roasting pan. Place 1 tablespoon butter (half a tablespoon works, too) and 1 teaspoon brown sugar in the cavity of each squash half. Arrange carrots and sliced onion around and on top of squash. Pour 2 cups of broth in pan, cover the pan tightly and roast squash for 2 hours.

Remove pan from oven and let the squash cool enough so you can handle it.

 

Scoop squash flesh out of skins and into a large soup pot. Add remaining vegetables and cooking liquid. Add remaining 8 cups broth plus mace, ginger, cayenne and salt and pepper to taste. Stir well and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.

Using an immersion (stick) blender, puree the soup until smooth. If it seems too thick, add some heated broth, a little at a time, until puree is of a consistency you like.

Serve the soup with a spoonful of sour cream, if you have it, and a sprinkling of fresh parsley, chives or chopped scallions.

Bonus: You will have plenty of leftovers for lunch or other subsequent meals! The recipe makes 12 or more servings and the soup freezes well.

Note: We like this soup topped with a dollop of creme fraiche, another favorite foodie thing. More on that in my next post.

Comments

[Gina O.]

Looks yummy!!!