multi-hyphenated-me

The Menu, Part 1, of today’s double feature was just published.  Part 2 of today’s double feature is The Soup.

Butternut Squash Soup is one of my favorite fall soups.  Some years I add it to our Thanksgiving menu but not this year.

My younger sister and I went to a cooking class at The Cottage House restaurant in Flagstaff, eight or nine years ago.  The class was Thanksgiving themed yet our intention was to check out the priciest restaurant in Flagstaff at the time, drink some wine and have some sister bonding time.  This recipe is worth holding on too.  I’ve made it for potlucks, dinner and, as said, Thanksgiving.

I hope you enjoy this recipe, and get as much use out of it, as I have.  Butternut squash is as easy to cook with as carrots, don’t be afraid.

Veloute of Butternut Squash

1 1/2 lbs. butternut squash

1 onion, diced

2 sticks butter, melted

2/3 c. flour

1 qt. chicken stock

3 c. apple juice

1/2 tsp each balsamic vinegar, cinnamon and curry powder

1 tsp soy sauce

1/4 c. sugar

1/2 c. cream

1 tsp. salt

1/8 tsp. each white pepper, nutmeg, cayenne pepper

1 granny smith apple, peeled, cored and diced

1/4 c. toasted almonds

Before you go all “gluten-free and vegetarian” on me, I’ve made this soup gluten-free and vegetarian and it’s STILL awesome.  This recipe is as versatile as it is delicious.

Preheat oven 350 degrees.  Split squash in half lengthwise.  Remove seeds.  Brush inside of squash with some of melted butter (option:  use olive oil).  Bake 1 hour or until tender.  Let cool.  (I am usually in a rush and burn the hell out of my hands by skipping the “let it cool” direction.  I recommend planning ahead.  Do as I say, not as I do).

While squash is roasting/cooling, sauté onion in remaining melted butter (again, use olive oil as option).  Remove from heat and whisk in flour to make roux.  Set aside.  I have completely skipped the roux step for you gluten-free folks.  The soup won’t be as thick and velvety but you’ll still have flavorful and delicious butternut squash soup.

In a stock pot, combine stock (option: use vegetable stock or water in place of chicken stock), apple juice, cream (option:  omit cream), vinegar, soy sauce, sugar and seasonings and bring to boil.  Whisking constantly, add onion roux.  Stir until smooth then simmer for 20 minutes.

Remove squash pulp from skin.  Blend with enough soup to puree smoothly.  Add to soup, stir.

Add apples and simmer 5 minutes.

Serve topped with toasted almonds.

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The curry, apples and almonds make this soup unbelievably good.  Change out any of the above ingredients but leave these three intact.

Why is this soup not on my Thanksgiving menu?  I love this soup.  We’ll have to have it next week as a pre-Thanksgiving ramp up. You should make this soup this week too.  Enjoy!