It’s squash season and I’m happy. I love butternut squash soup, really love it. I’d eat it a few days a week if I could. My favorite recipe combines sweet squash, creamy butter, savory sage and smoky chipotle peppers. In fact, there’s a batch on the stove right now.
Here’s my favorite Butternut Squash recipe.
Butternut Squash and Chipotle Soup
from Fresh & Light (Williams-Sonoma)
1 butternut squash, 2.5 lbs
1 tablespoon of butter
2 slices of coarse country bread, each about 1/2 inch thick cut into 1/2 inch cubes (for croutons)
1 teaspoon of dried sage
1/2 yellow onion chopped
2 small chipotle peppers (I’d start with 1 without seeds and then taste) I use canned ones
3 1/2 cups of chicken, turkey, ham or vegetable stock
salt to taste
fresh sage leaves (optional)
Freshly ground pepper
Preheat oven to 350. Cut the squash in half lengthwise. Using spoon, scrape out the seeds and any fibers and discard. Place the squash halves, cut side down, on a baking sheet and bake until just tender, about 35 minutes. Remove from the oven. When cool enough to handle, scoop out the flesh into a bowl.
In a large saucepan over medium high heat, warm the butter. Add the bread and dried sage and saute, stirring often, until the bread cubes are browned on all side, about 4 minutes. Using a spoon, transfer croutons to a plate and set aside. Add the onion to the pan and saute until soft, about 5 minutes. Stir in the squash chiles, and broth. Simmer over medium heat and cook, uncovered, until the squash is very soft, about 30 minutes.
Working in batches, puree the soup in a blender until smooth (or with immersion blender), be very carefully blending hot soup as it has a tendency to explode the top off the blender. It’s best to start with bursts of power then to full blend. Its also wise to keep a kitchen towel draped over the blender. I have found an immersion blender to be indispensable since we make many pureed soups.
Return soup to the pan and reheat gently. If desired add some whole milk and butter. Taste and add salt and freshly ground pepper as needed. Ladle into warmed bowls. Divide the croutons among the servings and garnish with sage leaves. Serve hot.Filed under Cooking | Comments (13)