catapult magazine

catapult magazine
 

Vol 4, Num 2 :: 2005.01.28 — 2005.02.10

 
 

Butternut Squash Soup

For years I thought I didn't like butternut squash until I tasted a
delicious soup made from the fall vegetable at a restaurant. I tried to
come up with something similar in my kitchen, and ended up with this
recipe—where the sharp tang of a Granny Smith balances the deep
sweetness of the squash. It's time-consuming but not particularly
complex, which means a beginner can succeed with it, yet it will stand
out as unique when serving it to friends.

Ingredients:

  • 3 1/2 to 4 pounds of butternut squash (weighed whole)
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  • 1 large onion
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  • 2 Granny Smith apples
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  • olive oil
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  • salt and pepper
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  • thyme
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  • 2 cans vegetable broth
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  • grated asiago cheese (for garnish)

Instructions:


  1. Preheat the oven to 425. Line a casserole pan with foil.


  2.  

     

  3. Peel, seed, and chop squash into a large dice. Do the same for the apples and onion.
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  5. Toss the vegetables in the pan with oil, salt, and pepper.
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  7. Roast, stirring every 10 minutes, until the vegetables are
    tender when pierced with a fork and lightly browned, about 40 minutes.
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  9. Pour vegetable broth into a large saucepan and add thyme. When the vegetables are done, add them to the mixture.
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  11. Cover the saucepan and cook at medium temperature for one
    hour. Use an immersion blender to thoroughly blend everything together.
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  13. Ladle into bowls and top with a tablespoon or two of grated asiago cheese.

 

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