For a while now I have been working on my butternut squash soup recipe. I am a sucker for a nice bowl of butternut squash soup and have tasted a fair number of them; curried, sesame, coconut…But there is one bowl in particular that I am particularly fond of. It’s the version served seasonally at Supper, one of my favorite neighborhood restaurants. The flavor is delicate, spices melting into the creaminess of the squash; showing off their attention to the little things, they add a schmear of cinnamon marshmallow on the lip of the bowl which is the perfect extra note. I have been trying to replicate this recipe for the last year and a half – trying cream and nutmeg, rosemary, yogurt, vermouth but never managed to get it right. Finally, last weekend I decided to strip it down, undo some of the over thinking I had done about the spices and go with the essential flavor of the squash. I added some sweet potatoes for body and a little sweetness and a touch of sage and, huzzah! The glorious soup that resulted was as close to Supper’s version as I think I’m going to get. Even if it isn’t the exact same it is still damn good.
Ingredients:
- 2 medium butternut squash, cut in half
- 2 Tbs olive oil
- 2 large sweet potatoes
- 1 large onion, papery skin removed and diced
- 2 Tbs butter
- 1 Tbs rubbed sage
- 2″ piece of ginger, tough skin removed
- 4 Cups chicken stock
- Cover a rimmed baking sheet with tin foil. Using a paring knife score the flesh side of the squash, brush each with the olive oil and place flesh side down on the baking sheet. Put in the oven.
- Poke the sweet potatoes with a fork then wrap in tin foil and place in the oven.
- Let the squash and sweet potatoes bake for 40-60 minutes. They will each be soft to the touch when ready.
- When they’re done peel away the skin from the sweet potatoes and put in a bowl. Scoop the flesh out of the squash and add to the bowl, sprinkle with salt and pepper and mash together.
- When the sweet potatoes and squash are done melt the butter in a stock pot. When it has melted and is frothing add the onion and saute until transparent.
- When the onions have slightly caramelized add the sweet potato and squash mash as well as the ginger, sage and chicken stock. Cover and bring to a slight boil then reduce to a simmer and let cook for 35-40 minutes. Then using an immersion blender (or if using a blender then work in batches) puree the soup until it is smooth.