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Butternut Squash Soup

September 22, 2012

Hello Fall!  This is my favorite season….crisp air, bonfires, sweaters, football and fabulous autumn fare.  (And a very welcome change from the summer to forget). I have vivid memories of my Mom baking halves of acorn squash filled with butter, salt and pepper and serving all eight of us this rustic terrine for dinner. It wasn’t til I started cooking that I discovered butternut squash. Butternut squash is one of the most beloved vegetables of the fall harvest. I haven’t abandoned my love for “the acorn” but the roasted sweet flavor of butternut wins over my palate …especially for soup. This is the first of some of my favorite Fall recipes. It’s a simple soup that lets the squash flavor shine through. My gal pal Meg has asked me for my healthy version of her favorite soup. So Megan here it is…….

Butternut Squash Soup with Gruerye Toasts  (recipe below)

8 cups (about 4 large) butternut squash, seeded and cut into chunks

Olive oil

Salt, pepper

1 onion, chopped

5 cups chicken stock, or more if needed

2 sprigs thyme

4 tablespoons honey

1 1/2 teaspoons ground ginger

3 tablespoons heavy cream (optional)

1/2 teaspoon fresh nutmeg, or more to taste

Garnish/ creme fraiche, pumpkin seeds (pepitas), sprig of thyme

Preheat oven to 400 degrees. Drizzle the squash with olive oil and season with salt and pepper. Roast for 30-40 minutes or until tender. When cooled, scoop flesh from the skin of the squash. In a large stockpot heat 2 tablespoons of olive oil and saute the chopped onions until soft, not brown. Add 3 sprigs of thyme, stock, squash, honey, ginger and nutmeg. Bring to a boil then reduce heat and simmer for 20 minutes, stirring occasionally. Pick out thyme sprigs. In batches, transfer the soup to a blender and puree until creamy. Transfer soup to a new saucepan. You may need to adjust stock to desired consistency. Stir in heavy cream (optional) and season with salt and pepper. Can be refrigerated up to 2 days. To reheat you may need to thin with additional stock or water. Garnish with creme fraiche, pumpkin seeds and a sprig of thyme.

Gruyere Toasts

French Baguette

Olive oil

Thyme, finely chopped

2 cups gruyere cheese, shaved

Slice the baguette in 1/2 inch slices. Brush olive oil on one side of the bread. Broil the olive side until lightly toasted. Remove from oven and drizzle with olive oil, lightly sprinkle with thyme and cover with cheese. Place under broiler and remove when the cheese is melted and slightly browned.

2 Comments leave one →
  1. Laura Beaudoin permalink
    September 22, 2012 3:19 am

    Oy! I need to make this in huge batches for Thanksgiving… Thanks Tina

  2. September 24, 2012 12:32 pm

    Thanks Tina love your site too! This soup looks SOO good I love anything with butternut squash!! -Meg

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