Oh, and there’s only two steps required to make it!
It's any wonder that I don't make soups that often. Inevitably, they require puree'ing, and nothing annoying more than trying to clean those damnable blades and the odd nooks and crannies of the food processor. Even in a blender, I think, "Did I actually get at all the little pieces in there? I bet there are going to be errant chunks of glop that are somewhere between soup and food." Blech.
But Scott says it's a cinch and well, Scott's a busy man, so it's probably highly likely this is true.
As it is the time of season to be puree'ing squashes and sweet potatoes and all things beta-caroteney, I will add here that last night my friend Emily did this soup as well. And in order to provide some panache on top, she sizzled about 10 sage leaves lightly in butter (low simmer/sizzle, not high heat) and then drizzled over the top creme fraiche which had been seasoned lightly with ground nutmeg from her grinder. It too was terrific.
Scott's key takeaways:
- It is tasty—definitely rich. (Yet as I review the ingredient list, there's no creme in there, so the richness must mean thickness, I think).
- It took a much shorter time to cook the squash by simmering in the stock then I would have thought.
- I think it takes a little longer the first time you do any recipe, but if you buy the butternut squash already seeded and sliced at the store, or even better the smaller cubes, the cooking goes much faster.
A couple of things I perceived from his photos provoked me to ask some questions you might find helpful as you consider going out to purchase butternut squash soup ingredients:
1. Scott, this is a super pretty final dish. But is it as tasty as the visual is pretty?
>> Tasty yes, but looking at other recipes. I’d probably want to add some other spices to cut how rich it is.
2. Did you find it took a long time
>> no, I would say normal to sauté the onions, prepare the stock, cook the squash for about 10-15 minutes on simmer.
3. What was the best part about the cooking?
>>The feeling that I created this nice looking/tasting soup on my own. It was not that difficult, nor time consuming. And I had plenty leftover and have frozen two 500 mL containers for eating at a later date.
4. What was the worst part?
>>Having to use a wok pan, because I did not have a big enough pot
5. Was clean up a bitch?
>>Nope, all items go in the dishwasher other than the wok.
>> no, I would say normal to sauté the onions, prepare the stock, cook the squash for about 10-15 minutes on simmer.
3. What was the best part about the cooking?
>>The feeling that I created this nice looking/tasting soup on my own. It was not that difficult, nor time consuming. And I had plenty leftover and have frozen two 500 mL containers for eating at a later date.
4. What was the worst part?
>>Having to use a wok pan, because I did not have a big enough pot
5. Was clean up a bitch?
>>Nope, all items go in the dishwasher other than the wok.
Ingredients:
1 T olive oil
1 T butter
3 medium onions, chopped
2 T chopped sage
3 lbs. peeled, de-seeded butternut squash
1 T clear honey
6 1/3 c vegetable stock
(toppings: 1 bunch chives, snipped over the top, cracked black pepper, to taste)
- Melt the oil and butter in a large saucepan or flameproof casserole. Add the onions and sage, and gently cook until really soft—about 15 mins. Tip in the squash and cook for 5 mins, stirring. Add the honey and stock, bring to a simmer, and...
- Let the soup cool a bit so you don’t burn yourself, then whizz until really smooth with a hand blender, or in batches in a blender. Season to taste, adding a drop more stock or water if the soup is too thick. Reheat before serving, sprinkled with chives and cracked black pepper.
 |
| ...cook until the squash is tender. |
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I want to make it. It looks delicious.
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