As fall turns and the temperature drops I like to cook simple recipes that give depth and complexity to the underlying ingredients. This butternut squash soup is a simple classic that I’ve been cooking for nearly ten years now.
The first time I made it was at Spice Market, a trendy, sprawling 300 seat Asian-fusion restaurant by Jean Georges in the Meatpacking district in NYC. Everything about that place was elaborate - from the Bali inspired decor, steeped in the aroma of exotic toasted spices, to the designer saffron colored outfits worn by the waitstaff.
And yet, this soup remained on the menu - a testament to the fact that simplicity, balance, and preparation is sometimes all one needs to feel the reward of perfect harmony.
Butternut Squash Soup Recipe
Ingredients
2 medium or large butternut squash (roughly the same size each)
1 large shallot, sliced thin
3 inch nub of ginger (a thick piece), peeled and sliced thin
Butter
Equipment
Tin foil (to bake the squash in)
Large pot
Large saute pan
Blender
Instructions
Start by preheating your oven to 400 degrees.
While the oven is preheating, cut the top of the butternut squashes off just below the stem. Then cut in half, and empty out the pulp. Lay 2-3 pats of butter on the squash, and season generously with salt.
Wrap each squash half with butter in tin foil, and arrange on a sheet tray. Once oven is preheated, bake the squash for 1 hour (or until the inside is thoroughly softened).
While the squash is baking peel and slice the shallots and ginger. Then coat a large saute pan with oil and add the shallots and ginger. Turn the heat to medium and wait for the pan to heat up.
Once shallots and ginger start to heat up they will start to caramelize. Be sure to stay near and stir frequently so they caramelize equally; if you let them sit without stirring some will burn while others will not even be cooked. Once caramelized turn off the heat and set aside for later.
Once squash is cooked remove from oven and let sit to cool a bit. Keep tin foil wrapped around the squash so that the steam continues to cook. Once cool enough to handle, scoop all of the flesh into a large pot. Pour any melted butter left in the tin foil into the pot as well. Add caramelized shallots and ginger. Fill with water just enough to cover the squash.
Cover the pot, turn on heat, and boil for about 20 minutes.
Prepare your soup making station. Position your blender next to your pot, and chinois/mesh sieve next to your blender. Ladle the squash and liquid into your blender and blend until smooth. Pour smooth liquid from blender into the mesh sieve. Push soup through the sieve with your ladle to create a smooth soup, free of fibers from the ginger.
Once all squash liquid has been blended and pushed through the sieve, stir the soup and season with salt to taste. Flavor should pop in your mouth, and you will be able to taste the ginger.
This soup is versatile; it goes great with a thick piece of focaccia for a hearty lunch, or can be served as a course before your main dish. Or, it is fantastic on its own. If you want to garnish I recommend adding diced pieces of candied ginger and/or thin slices of fresh basil leaves. Either way, the simplicity and combination of sweet, savory, and freshness from the ginger is a rewarding combination that I bet you will want to come back to time and again.
Happy Sunday. If you do indeed make this dish, let me know how it turned out!