A few weekends ago I went to a great brunch with great friends. On the table (which was a refurnished wood farm table. I’m not sure why I had to add that detail, but the host’s boyfriend refurbished it! I’m always impressed with crafty people.), we feasted on zucchini bread, a fritatta, fruit salad, corn bread, kale salad, cheese, juice, coffee, and this soup. The brunch was filling both in my stomach and heart. It’s so wonderful to sit leisurely around a bountiful table, on a beautiful Sunday morning, with friends, and enjoy good food.
When I served the soup, I added two additional toppings/garnishes: sauteed leeks and crumbled, cooked sausage. I took a photo at the table, but when I got home…let’s just say a bowl of orange soup with bits of sausage crumbled on top doesn’t look good if you know what I mean. Think about it. Right, moving on. So I retook the photo. Anyway! Good friends are also honest! I asked them in a follow up email what they thought of the soup. They all liked the consistency and thickness (this is something you can play with as you add broth to the puree — see below). They also liked the addition of sausage and leeks, but they weren’t essential to the overall flavor profile of the soup. When you make this soup, you decide what you’re in the mood for. Bottom line, this soup is hearty, delicious, savory, perfect for the season.
And this all comes full circle since I got the recipe from one of my closest friends!
Ingredients (NOTE: These amounts made A LOT of soup. This was my first time making butternut squash soup and the Jewish mother in me looked at one squash, and thought ‘surely this one squash won’t make enough soup!’ Wrong. If one makes enough, three will last you for the rest of the season. Adjust as needed.)
2 butternut squash, seeded, peeled and chopped
1 acorn squash, seeded and sliced in half
1 onion, chopped
5 garlic cloves, whole, skin on
salt and pepper to taste
olive oil, for roasting
2 1/2-3 cartons vegetable or chicken broth
spices: cinnamon, nutmeg, sage, thyme, cayenne pepper
Optional: sausage, leeks
Preheat oven to 400. Spray two baking sheets with nonstick spray
- Toss butternut squash, onion, and garlic in olive oil, salt and pepper. Place acorn squash face down on baking sheet. Fill in baking sheet with squash-onion mixture. Fill the second baking sheet with the rest of the mixture.
- Roast for 20-30 minutes, until all squash is fork tender. Scoop out squash from acorn squash shell.
- In batches, place roasted squash (and onion and garlic) in a food processor. Add broth and the spices you choose to taste. Puree squash until it reaches your desired consistency (it gets thick fast). Pour contents of food processor into a soup pot and repeat until all veggies are pureed. Add spices to taste.
- Optional: Saute leeks and add as a garnish. Saute sausage and add a few pieces as garnish. Add fresh herbs such as thyme as garnish.