When cold days arrive and the sun sets earlier, we start to switch up our nightly recipe routine. I always look forward to making soups in the fall and winter, and this Butternut Squash Soup from the Stewed cookbook has become a staple in our house.
It’s warming, delicious, and full of vegetables. We tend to make a big batch at the start of the week and have come to find that it becomes even more flavorful after it sits for a day or two. I always look forward to taking the leftover portion to work for lunch.
You can easily make modifications to the recipe based on your preferences. On occasion, we add mushrooms or curry. I like to make a weekly stop at Siena Farms in the South End or at Boston Public Market to pick up the butternut squash and onions. I love being able to shop locally and to know that we’re supporting the farmers who are doing it right!
Pair it with warm bread fresh out of the oven and you’ve got the perfect meal for a cold night.
Want to go a step further? Use every part of the squash and save the seeds for toasting in the oven with olive oil, salt and pepper. They make for a great garnish for your soup, snack, or salad topping.
From Stewed Cook book
3 tablespoons olive oil
2 cups Spanish onions, 1/4″ dice
1 cup celery 1/4″ dice
2 tablespoons garlic, minced
1 teaspoon chopped fresh rosemary
2 tablespoons dried porcini mushrooms (optional)
1 pound orange squash, such as butternut or delicata
-1/4″ dice, seeds separated and reserved for garnish
2 quarts stock
1 teaspoon maple syrup
Kosher salt and cracked black pepper
1/2 cup peeled and roasted red peppers
2 cups spinach, stemmed
“Heat large saucepan over medium-high heat. Add the olive oil, heat for a minute, add the onions, and sauté for a couple of minutes. Add the celery, garlic, sage, and rosemary. As soon as this mixture begins to brown and caramelize, add the porcini mushrooms, one half of the squash stock, and maple syrup. As soon as this comes to a boil, decrease the heat to low, and simmer for 10 to 15 minutes, or until the squash is softened. Remove the pan from the heat, and puree with an immersion blender. Season the puree with salt and pepper, and then add the remaining one-half of the squash, and roasted red peppers. Return the pan to the heat and continue to simmer for an additional 10 to 15 minutes, stirring periodically, until the squash is softened. Add the spinach, and season once again to taste.
Transfer to serving bowls, garnish with toasted squash seeds.”