I love autumn. I love the crisp air, the multicolored leaves, and the food. Of course, a healthy lifestyle means I need to lay off the giant slices of apple pie and look to healthier options, so I experimented with butternut squash soup.
I bought a couple of large squash, washed them, cut off the ends, and cut them in half.
The oven was heated to 400 degrees. I roasted the squash for 25 minutes. I took out the larger pieces that seemed soft, and left the smaller, harder pieces in the oven for another 10 minutes.
I trimmed off the skin and cut up the squash into pieces less than an inch thick. I threw the pieces into a big pot and poured about 6 cups of vegetable stock over the squash. A lot of squash soup recipes call for onions, leeks, or celery. I didn’t add any of those ingredients because (1) I’m lazy and (2) they were already in the vegetable stock.
I seasoned the soup with salt, pepper, nutmeg, allspice, and cinnamon. The soup simmered on medium heat for 30 minutes. I tasted it, and added more cinnamon, nutmeg, and allspice.
I poured the soup into a blender, in batches, and pulsed the blender for less than 5 seconds. Voila! Spicy squash soup.
It was spicy like pumpkin pie filling, but not as sweet. A pinch of almond slices gave it a more complex, nutty taste. Hubby and I each enjoyed a bowl for dinner, and we had enough left over for probably 4 or 5 more bowls.
What’s your favorite squash dish?