Ahhh, the Holiday season is upon us, and winter is closing in. With the chill in the air, it’s the perfect time to make a soup made from winter squash.
Now, this is what I threw together last night. I didn’t have any ready made chicken stock or even canned broth, and I didn’t have traditional heavy cream to finish. So this what I used.
2 butternut squash
3 cloves garlic
1 chicken bullion packet/cube
1 tsp. ginger
1 tsp. chili powder
1 dash allspice
1 spoonful of sour cream
1 qt. water
Be sure to substitute broth for the packet. Notice I’m not adding any extra salt, because the bouillon packets are really salty. But of course always season to taste.
1: REHEAT OVEN TO 400 F/204 C
2: CUT SQUASH IN HALF, LENGTHWISE
Squash can be rather unyielding, and honestly, are not to peel and cut every little bit. Incredibly tough flesh, plus slipperyness, plus knife, equals no bueno. The secret to prepping butternut squash, as well as any other squash or pumpkin, is to let heat do the work for you.
Take your knife, or clever, and cut the squash in half, carefully. Drizzle with olive oil.
Look at that. I don’t know why, but I feel local produce always looks more vibrant and is more delicious than supermarket fare. Of course, that probably has to do with it being bred for shipping rather than flavor. Or voodoo.
3: BAKE FOR ONE HOUR
Park in the oven and let it be.
4: PREP & SAUTE AROMATICS
Take one onion. Mince it. Take three cloves of garlic. Mince it.
Saute onion and garlic with drizzle of olive oil in pot until soft. Add seasonings, including the bouillon packet.
5: SCOOP SQUASH
Add the scooped squash into the pot, and add 1 qt. water. Bring to boil and then drop the heat to simmer for about 10 minutes.
I hope that this wintery soup hits the spot for you this holiday season and have a Merry Christmas all.