The winter squash from our garden may never materialize, but winter squash has arrived in the market in spades. And I couldn’t be happier. The winter months are long and lean in these parts, but butternut squash never fails to put a smile on my face and a healthy dose of beta carotene in my system.
Photo by valkyrieh116
We fell in love with our friend Bill’s butternut squash soup recipe last year, but I have to say that tonight, through my fevered zombie haze, I kicked it up a notch. I’ve given up on our immersion blender, and had I realized how easily I could do the same things with my food mill, I would’ve done so a long time ago. While the onion and apple sweat, I pressed the roasted squash into a thick paste using the mill’s coarse plate. I stirred the squash paste into the onion and apple, added a couple of cups of broth, and let everything simmer a bit. Once the soup was heated through, I passed it all through the fine plate, which resulted in an impossibly silky texture enhanced by a bit of half and half (in lieu of the whole milk). Next time I’ll amp up the seasoning a bit during the roasting and sweating steps – I roasted the squash with a dusting of cinnamon and curry, but both flavors were almost lost in the final product – but otherwise, I have to say that this was a damned fine bowl of soup.