A delicious, versatile squash soup perfect for chilly fall and winter nights. Use butternut squash or pumpkin and it's a delicious addition to a holiday table. Source: Chef Joel Olson
- 907.18 g butternut squash (acorn, or other winter squashes, etc)
- 14.79 ml olive oil
- 29.58 ml butter
- 1 onion, diced
- 2 clove garlic, mashed to a paste
- 118.29 ml dry white wine
- 2.46 ml thyme
- 7.39 ml black peppercorns
- 2 bay leaves
- 14.79 ml fresh parsley
- 946.36 ml chicken stock
- salt & fresh ground pepper
- Heat oven to 400.
- Cut the squash in half, seed it, and quarter it.
- Brush well with olive oil and season liberally with salt and pepper.
- Place cut side up in a baking dish and roast until squash is soft and browned at the edges, 45 minutes-1 hour.
- When squash is tender throughout, scoop flesh from skin and set aside.
- These steps can be done ahead of time and frozen for later use.
- Cook onion in butter over medium low heat until soft.
- Onion should be sweated, not cooked till brown or caramelized.
- Add the garlic and cook for one minute.
- Add the wine and cook, stirring frequently, until reduced to nearly dry (about ten minutes).
- Combine the herbs and spices (thyme through fresh parsley) in a cheesecloth bundle/bouquet garni, add it to the pot.
- Add the squash pulp to the pot.
- Gradually add the chicken stock to desired thickness (you may not need all 4 cups), and bring to a boil.
- Reduce heat to simmer, season with salt and pepper to taste.
- Simmer soup for 20 minutes.
- Remove cheesecloth bundle/bouquet garni, and puree soup with hand blender or food processor until it is the desired consistency.
- Serve hot.