Butternut Squash Soup

Week one of classes is over! So much has happened since that chocolate raspberry cake.....spent way too much on textbooks, accosted groups of first year students with my club fliers (sorry, I know how annoying that is), got a parking ticket, and fell in love with it all....again. Summer already seems like another life, so why is it still hot outside?

I'm starting Autumn a little early with this butternut squash soup, but when I got the craving for it, there was no turning back. I love this sweet and savory soup so much that I have perfected my own recipe for it. In my mind, the key is to bring out the complex flavors of the butternut squash. Believe me, that squash would love to laze around on the couch. So you have to put some fire underneath it with cayenne pepper. Then spice it up a little with cinnamon and ginger, and bring out its sweet side with a dash of nutmeg.

 

One hot and buttery spoonful and I was in absolute heaven. I was soaking up the last drops with a crusty slice of sourdough bread when I noticed something out of the corner of my eye.....a huge stack of readers with next week's assignments on top. Hmm. Know what I have to say? Bring it on, Fall.

Butternut Squash Soup:
Serves 6, estimated 30 min
My own recipe

Ingredients:

• 1 medium butternut squash
• 1 1/2 cups chopped carrot
• 3 cups chicken stock
• 1 medium onion
• 3 medium cloves garlic
• 2 tbsp olive oil
• 1/2 tsp nutmeg
• 1/2 tsp cayenne pepper
• 1/4 tsp salt
• 1/4 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 cup heavy whipping cream (or 1/2 cup regular milk as a lower fat option)

Directions:

1.  Cut the butternut squash into 1 inch squares. To do this, I suggest using a large un-serrated knife to cut the squash in half lengthwise. Cut each section in half lengthwise again. Use the knife to cut off all of the squash's tough skin. Then dice the peeled sections into 1 inch squares. Put aside.
2. Peel and slice carrots into 1/2 inch thick pieces. Put aside.
3. Heat oil in a large pot over medium heat.
4. Peel and chop onion and garlic, then add to pot. Stir occasionally until browned.
5. Mix in nutmeg, cayenne, ground ginger, cinnamon, and salt.
6. Add carrots, squash and chicken stock
7. Turn up heat slightly and cover pot with lid. When soup has just begun to boil, turn heat down to medium-low and let simmer with lid on until vegetables are tender.
8. Pour soup into blender and purée on high speed. Briefly rinse out the pot with water before pouring puréed soup back in. Season with salt and cayenne pepper to taste. Stir in heavy cream (or milk).
9. Serve with basil, cheese and toast.

Notes:

If you prefer a Mexican flavor, you can switch the nutmeg, cayenne, ground ginger, and cinnamon for 1/2 tsp cumin and 1/2 tsp black pepper. Add 2 tbsp finely minced jalapeno pepper after sautéing the onion and garlic.

I love getting cans of chicken stock from my local Asian grocery store (Ranch 99) because prices are so reasonable. But you can save even more by mixing 3 cups warm water with 1 chicken bouillon cube. Just eliminate the 1/2 tsp salt to make up for the saltiness already in the bouillon.