Tonight we had roasted butternut squash soup and garlic toast. It was so delicious I tried to eat two whole bowls of it, but it wasn’t gonna happen. Seriously, this stuff is ridiculously filling. The last few days it has been snowing in Frankfurt, and my very bones were screaming out for something warm and comforting. So here it is:
ROASTED BUTTERNUT SQUASH SOUP
- 1 butternut squash, halved and with seeds removed
- 3 tbs melted butter
- salt and pepper for seasoning
- 2 tbs brown sugar
- 1-2 tbs dried sage, or fresh chopped sage leaves
- 1/4 tsp granulated garlic or garlic powder (or fresh garlic if you aren’t allergic)
- 2 1/2 cups water
- vegetable bullion or powdered broth seasoning
- 1 cup of heavy cream
- Optional: pine nuts or pumpkin seeds as a garnish
- Optional: a heaping scoop of mascarpone
- Suggested music: The Smiths “Meat is Murder”
Heat oven to 425ºF or 220ºC. Take your halved squash and place on some tin foil on a baking sheet. Using 1/2 the melted butter, brush all over the halves, then season with salt and pepper. Roast the squash for 50 minutes.
Meanwhile, get your broth going. Actually, you might as well wait until you have about 15 minutes left on the squash. If you don’t have bullion or powdered broth stuff, liquid broth works fine too, just do half the liquid broth and half the water. But for the money, I find using powdered broth or bullion and water to be much more economical, and you can control the saltiness level to your liking. So that’s my two cents. Anyway, over medium-low heat, pour in your water, bullion, add the sage, melted butter, and garlic, and check the seasoning level after everything has been glurphing* for a few minutes. If you need to, add salt and pepper.
When your squash is done, remove from the oven. It will be nice and soft, so take a large metal spoon and scoop the squash meat into the broth. Mmmmmmm squash meat. Once all your meat is in the broth, stir it around a bit, and let it simmer for a few minutes (let’s say 5-15). Remove from heat, and add your cup of cream. Using a soup ladle, pour your broth into the blender, you will probably have to do one half at a time. Blend on high until the soup is creamy and smooth. Pour into a serving bowl, garnish with a few pine nuts or seeds, and serve with garlic toast**. If you are feeling particularly decadent, add the mascarpone, it will be insane.
You don’t have to add the butter if you’re on a diet. You can also replace the heavy cream with a soy or coconut based substitute if you’re vegan, I have done it and it was still delish.
*Glurphing is a synonym for glorping.
** Garlic toast is super easy- just spread some butter on toast, and shake some granulated garlic over it and a pinch of salt. Put it on the rack under the broiler in your oven (with a pan under it to catch the butter), and broil on the highest setting until it is your preferred toastedness. I prefer my toast verrry toasty.