Roasted Butternut Squash Soup is classic American fare found on any soup and sandwich shop menu. However, much of the time the rich natural squash flavor can be masked by an overabundance of spices and extra sweetness. This recipe produces a result that is both hearty, comforting, with a great depth of flavor while remaining relatively un-fussy and simple.
Spring has officially sprung! And NYC is ushering it in with some cold wind and rain. Good ol’ NYC, I’m sure going to miss you. For those who don’t know, our family is moving back to Utah for a few years while RB gets his MBA.
Moving to NYC
Coming here was such a transition for me. I come from a very small town in Southern Utah. Right at the heart of the big Bear’s Ears Controversy that’s happening right now. The town has about 2000 people or so. I think there are more than 2000 just in my apartment complex. My first day here, my wonderful mother-in-law tried to show me all the wonders of NYC from the Met, to the reservoir in CP, to Katz Deli, to the Upper West Side architecture.
I have major separation anxiety. So, I just cried and threw up the whole time. Plus I was very pregnant. So, I cried and threw up the whole time some more.
It took me about a year before I realized the beauty in NYC. There’s so much culture, so much color, so much happening. Everything is go, go, go. People here are here for a reason. They are some of the best, or trying to be the best. There is constant competition, constant movement, and constant sound. I’ve seen great kindness, I’ve seen great sadness, and I’ve felt disgust and pride.
There is so much I still want to do here. I want to see it all and I want to eat it all!
But, starting in August, my time here will be over. I wish there were more time!
Speaking of Time…
I have been trying to finish this blog post for about a month now. I just don’t have the time for it. Turns out having two small children is nearly impossible. I don’t know how many of you do it so well! Trying to balance house work, meals, and attention for the girls is like trying to juggle. I can’t juggle. Therefore, my house is either messy, we are ordering pizza for dinner for the 3rd time this week, or the girls are both crying because I HAVE to do the dishes or the cockroaches will come.
I’m currently writing this as they both nap. It is a rare occasion for them both to sleep at the same time. They seem to be on opposite schedules. They could quite possibly be trying to kill me through exhaustion so they can have the girl scout cookies all to themselves.
So here it is, a recipe I’m totally proud of, because I made it up entirely based off of things I’ve been learning to do this past year.
Start with a 3-4 lbs squash. Peel this using a sharp knife or a peeler. Make sure to remove all skin and the white rind underneath. All you want is the bright orange flesh to show. Cut the squash in half length-wise and scoop out all the seeds. Discard those.
Cut the squash length-wise again and chop into 1/2″ slices.
Melt 3 Tablespoons of butter in a large bowl. Add squash slices, a half Tablespoon of brown sugar, a teaspoon of Kosher salt and a half teaspoon of pepper. Mix thoroughly to coat.
Preheat your oven to 425 F Degrees and move your oven rack to the lowest position. Line a large baking sheet with aluminum foil and spread the squash slices evenly over the top. Make sure they are overlapping as little as possible. Roast the squash for 25 minutes. Take the squash from the oven and flip them over using a large spatula. Return to the oven and cook for 15 minutes. Rotate the sheet and cook for 5-10 minutes more. Remove the squash from the oven.
While this is happening, in a large sauce pan or dutch oven, sautee one small onion in 2 Tablespoons of vegetable oil until the onions are soft and translucent. Add one clove of minced garlic and allow to cook until fragrant, about 30 seconds. Then deglaze your pan with 4 cups of chicken broth. Scrape up any little browned bits off the bottom of your pan.
Add 1/4 cup maple syrup and a 1/2 teaspoon of fresh thyme. I like to remove my thyme leaves by taking a stem and running two pinched fingers down the middle, backwards, so all the leaves pop off.
Bring soup to a boil then turn down to medium low heat and allow to simmer for 5 minutes.
Then add your roasted squash. Now you can either use an immersion blender like I did, or you can put half your soup into a regular blender and puree until smooth, then do the other half and return both to the pot.
Toast some pecans, chop them up roughly and sprinkle them on top with some goat cheese and a few more thyme leaves.
Enjoy with some hot crusty bread.
Now hurry, before all the cool weather is gone!
Here's What You Need:
- 1 3-4 lbs butternut squash
- 3 Tablespoons butter
- 1/2 Teaspoon brown sugar
- 1 Teaspoon Kosher salt
- 1/2 Teaspoon black pepper
- 2 Tablespoons vegetable oil
- 1 small yellow onion
- 1 garlic glove
- 4 cups chicken broth (more if you like thinner soup)
- 1/4 cup good maple syrup
- 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
- Salt and Pepper to taste
- Toasted pecans
- Goat Cheese
- Fresh Thyme
Here's What You Do:
- Move oven rack to lowest position. Turn oven to 425 F Degrees. Line a baking sheet with aluminum foil.
- Peel and seed squash. Half length-wise twice to make four long pieces. Cut 1/2" slices.
- In large bowl, melt butter. Add squash pieces, brown sugar, salt, and pepper. Mix thoroughly to coat.
- Lay squash in even layer on baking pan. Roast in oven for 25 minutes. Remove from oven, flip over with large spatula, return to oven for 15 minutes. Rotate sheet and roast for 5-10 more minutes or unti edges begin to brown.
- While squash is roasting, in large sauce pan or dutch oven, add oil and finely chopped onion on medium high heat until onion is translucent and softened. Add garlic and cook until fragrant, about 30 seconds.
- Add chicken broth and scrape up any browned bits.
- Add maple syrup and thyme. Bring to a boil then reduce heat to medium low and allow the soup to simmer for 5 minutes.
- Add roasted squash to soup pot. Blend using an immersion blender, or alternatively. Blend in upright blender in batches. Return all to pot. Add salt and pepper to taste.
- Toast pecans and roughly chop. Sprinkle on top with goat cheese and fresh thyme.
- Serve hot with crusty bread.