squash soup.

soup weather is offically here!  not that i ever need a reason to eat soup (yes, i’m the crazy person who’ll eat soup on a 90 degree day), but when the air chills and you hold a warm cup of soup in your hands, it’s hard not to feel happy.  i happened to have a few squashes left over from my csa that i was looking to use & decided to try a “butternut” squash recipe.  most of the squashes i had on hand were not butternut squash, so i picked some up just to add a bit of the butternut flavor (because it’s so distinct).  after a bit of searching, i landed on this recipe.  i modified it a bit to fit my needs (and what i had on hand) but not by much.  let me just say this…it’s ah-mazing!  enjoy!

squash soup

yields 4 servings

6-8 cups of squash, seeded and cut into chunks (any fall or winter squash should work wonderfully)

olive oil for brushing

1 tablespoon of kosher salt, plus more for seasoning

1 teaspoon freshly ground pepper, plus more for seasoning

4-5 cups of vegetable stock (more if you prefer a watery consistency)

1 teaspoon minced fresh ginger

1 cup of half and half

1/4 teaspoon of nutmeg

directions

1. preheat oven to 400 degrees.

2. brush flesh of squash with olive oil and season with 1 tbs of salt and 1 tsp of pepper.  roast until flesh is soft, about 30 - 35 minutes.

3. scoop flesh from skin and add into pot with vegetable stock and ginger.  bring to a simmer and puree with a hand-held blender.  add cream and nutmeg and return to a simmer.  season with salt and pepper.