Butternut squash soup and a mess in the kitchen
Sometimes you just have to laugh at things that happen in the kitchen. Otherwise, you’ll cry.
Today I decided I was going to make a whole bunch of things. First up, butternut squash soup. I am desperate for fall to arrive and I may only be making this in a pathetic attempt to coax fall out of hiding. I may have also gotten a beautiful butternut squash in my CSA this week. Ok, I did.
I also checked out this book from the library, a CSA guidebook of sorts. It is a cookbook divided into sections based on a certain fruit, vegetable or meat. It is designed for people who are participating in a CSA and need a little guidance on what to do with all the things one has never thought to bring home from the grocery before (aka, me). I really should just buy this book. Although I might have to due to the fact that it’s covered in soup right now. But hey, what good is a cookbook unless it’s covered in food? I think that’s the true mark of a good cook.
I baked the squash a few days ago and just now got around to blending it all together. Note to self: when it says ‘let soup cool, then blend’ it’s probably a good idea to let it cool. I put the entirety in my blender and tried to pulse away. My blender was having none of that and shot a good portion of soup out the top, spilling boiling hot soup on my hand, arm, the counter, the floor, the carpet, and a chair that was only semi-nearby. After standing in shock for a few seconds, I rinsed off my arm, wiped up the mess, and got out my carpet cleaner. I decided to carry on in my food processor. I might as well dirty every appliance I had. I thought to myself, this soup had better be good. And it is.
Butternut Squash Soup (adapted from Eating Local)
1 medium butternut squash
2 tbsp extra virgin olive oil
1/2 white onion, chopped
1 large garlic clove. minced
1 tsp chili powder
3 c vegetable broth
• Preheat oven to 375 degrees F. Cut off the stem end of the squash , then cut the squash into 8 roughly equal pieces. Discard stringy matter and seeds in cavity. Put squash in a baking dish just large enough to hold squash in a single layer. Cover with foil and bake until tender, 45-55 minutes. Cool completely, then scrape flesh away from skin with a spoon.
• Heat remaining 2 tbsp olive oil in a large pot over low heat. Add onion, garlic and chili powder and saute for a few minutes, until onion is softened.
• Add squash flesh and broth to the pot. Bring to a simmer, stirring. Simmer for 5 minutes to blend the flavors.
• Let soup cook slightly, then puree in a blender or food processor, in batches if necessary. Season with salt and chili.
I never follow recipes exactly and my version came out a bit on the oniony side. The chili powder gives the soup a nice subtle heat, and I imagine this would be a perfect companion to a thick sweater, a cool breeze and falling leaves.