Squash Soup

Autumn is my favorite season of the year; I love the colors, the smells, the beginnings of a chill in the air and this soup is Fall in a bowl. Make this for your friends and they will think you are fancy as fuck! They don’t have to know how easy it is. For real.

My kids love this soup. We often eat it as an alternative to that sickeningly sweet condensed mess that most people call tomato soup. It also happens to be pretty healthy, just by accident, not by virtue. I suppose you could add some more rich and fatty elements, but I really don’t think it needs it. No need to gild the lily! It is especially good with a crusty grilled cheese sandwich on the side for dippin’.

I have no idea why so many recipes call for peeling the squash first. If you roast it, there is no good reason to make yourself crazy doing this. Just hack that baby in half, put it on a sheet pan and throw it in the oven to roast. This is a good tip for roasting pumpkins for pie or other uses as well.

I’ve used both acorn and butternut squashes and pumpkin for this soup. Pick what you like. Cut it, place cut sides down on a lined sheet pan or any other baking dish and roast it in the oven at somewhere between 350 and 400 degrees, you decide, until it is easily pierced with a fork. Let it cool a bit until you can easily handle it (I usually skip this step due to my own impatience and pay the price of burned fingers). Use a big spoon to scoop out the seeds and other stringy stuff from the middle. Then scoop out the flesh into a blender. Incidentally, my dogs (and cats I have had in the past) go nuts for the leftover skin; waste not want not! Add a spoonful of broth paste (I use Better Than Bouillon @betterthanbouillon), chicken or veggie. Salt and pepper. Thin out with a milk type product (I usually go non-dairy) and blend til smooth. You can thin this out as much as you like, just adjust the amount of liquid added. Then pop it into a pot and warm it to serving temp on the stove. I like to finish mine with a drizzle of Navidi’s @navidiscamas white truffle oil and some good grindings of black pepper.

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