In the kitchen: Butternut Squash Soup

Last year for Christmas I got two, yes two, bottles of white truffle oil. Yes, I’m late to this party, but clearly I’m doing my best to catch up. Its earthy flavor has graced mashed potatoes, pasta with butter and mushrooms, and (thanks to a bumper crop of butternuts at the family farm) it’s garnished more than a few soups.

Soup is not only fun to make now that I have an immersion blender (birthday gift), but so intensely satisfying. An easy recipe warms the heart, the tummy, and the inner Type A’s excessive need to accomplish something with little or no effort.
 
Roasted Butternut Squash Soup
(adapted from Ellen LeBow’s recipe)
Yield: 4 servings or 6-7 mugs full

1 2-pound butternut squash, halved lengthwise, seeded
2 cups low-salt chicken broth
1 cup nonfat milk
Pinch of nutmeg
Dash each of salt and pepper
Drizzle of olive oil
 
Garnish:
1 Tbsp heavy cream
Drizzle of truffle oil
Fresh thyme
 
Directions:
  1. Preheat oven to 450F.
  2. Skin the squash, cut into chunks 2 inches thick. In a medium-sized bowl, toss squash chunks with olive oil, salt and pepper.
  3. Spread the chunks on a small baking sheet- no crowding. Roast for 15-20 minutes until fork tender.*
  4. Add pinch of nutmeg and a 1/2 cup of the chicken broth and, using a stick blender, puree until smooth.
  5. Transfer puree to large stock pot. Mix in milk and remaining broth and stir over medium heat until heated through.
  6. Serve with cream, truffle oil, and a thyme leaf for flavor. Take a picture.
* LeBow suggests nuking the squash, but putting veggies in the microwave? Eh. I f ind that roasting brings out some sweetness and lends a richness to the soup that I doubt microwaves can impart.
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