RECIPE: The Butternut Squash Soup
Dewick’s famous butternut squash bisque makes students swoon. Here, though, is a homemade version to challenge the dining hall’s version in flavor, and you can make it whenever you want and not have to worry about getting there after it’s all gone. This soup also freezes well, so you could make a large batch and defrost portions whenever the craving strikes for a soup that tastes of Autumn.
Roasted Butternut Squash and Apple Soup with Ginger
- 3 to 4 pounds butternut squash(one large squash), peeled and seeded
- 2 yellow onions
- 2 large McIntosh or Granny Smith apples, peeled and cored
- 3 tablespoons olive oil
- Kosher Salt and freshly ground black pepper
- 2 cups vegetable stock
- 1 cup milk or cream
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes.
- Place them on a sheet pan and toss with the olive oil, a generous teaspoon of salt and 1/2 teaspoon pepper. Spread the squash mixture in a single layer in 1 or 2 sheet pans, whatever fits. Roast for 35 to 45 minutes, until vegetables are very tender and slightly browned.
- Transfer the squash mixture into a large stockpot, add 2 cups of the vegetable stock, and turn the heat to medium until the stock is simmering.
- Remove the pot from heat and transfer its contents into a food processor or blender, doing it in batches if you need to.
- Puree the soup until smooth, then transfer back into the stockpot and put on low heat.
- Stir in the milk or cream, the ginger, nutmeg, and more salt and pepper to taste. Add more stock or milk if soup is too thick.
- Let simmer on low for 5 to 10 minutes, then ladle into bowls, top with a dollop of cream and sprinkle with a pinch of nutmeg, and serve.
Yield: 4-6 bowls
Courtesy Barefoot Contessa
– Devyn Powell