Every fall I make butternut squash soup and every year I say I am going to write it down. Today’s the day. Before we get to that, there have been some big changes in my life. After taking the summer off from working (that sounds a lil better than my contract ended and it took a few months to find something new), I started a fabulous job at DocuSign last Monday. I could not be more excited and am loving it so far. And Oliver just started Kindergarten too! It’s been an adjustment for us both, but such good stuff.
With the new gig, I am back in the office full time for the first time since 2010. This is a departure from the three days I was working from home these past few years. This affects some important parts of my life – working out and cooking. I managed to get five workouts in this week and I also made a big batch of Ina’s Italian Wedding Soup last Sunday, which I used for Oliver’s and my lunches this week. The Sunday cooking for easy leftover dinners and lunches is going to be key to my sanity.
So it’s Sunday and I’m cooking! Butternut squash soup and Smitten Kitchen’s oven-braised beef with garlic and tomatoes (holy shit is that one good and literally could not be easier). I’m particular about what I like in my butternut squash soup (no curry, no apple, no cream) and this recipe totally nails it.
Butternut Squash Soup – courtesy of yours truly
- 2 butternut squash, sliced lengthwise and seeds removed
- 3T olive oil, plus more for brushing the butternut squash
- 3 medium carrots, chopped
- 4 celery stalks, chopped
- 1 medium yellow onion, chopped
- 6 cloves minced garlic
- 6 fresh sage leaves, chopped
- 48oz vegetable broth
- nutmeg to taste
- chili powder to taste
- salt & pepper to taste
Preheat oven to 425°. Place all 4 butternut squash halves face up on a rimmed baking sheet lined with aluminum foil. Brush generously with olive oil, then sprinkle with salt and pepper. Roast for 1 hour, or until the squash is fork tender. When the squash is finished roasting, let them cool and prep the garlic, onion, carrot, celery, sage. Heat a stock pot on medium with olive oil and add all veggies. Cook until soft, stirring often. You may need to add some of the veggie broth to keep them from burning. When the squash is cool enough to handle, scoop out the flesh and add to the stock pot with 1-2 more cups of the broth. Cook on low for 5 minutes, stirring until it becomes a lumpy mixture. Transfer to a blender and blend in 2 batches until smooth. My new Vitamix blended the shit out of this like it was nothing. How was I even living before the Vitamix?! Return soup to the pot and add the rest of the veggie broth, nutmeg and chili powder and cook on low. Stir well until additional broth and spices are combined. The consistency and flavor are completely up to you!
Garnish with toasted pumpkin seeds, crème fraiche, or fried sage leaves (why didn’t I think of that earlier?). Or all three.