Notes: This can be made with any winter squash, which usually start coming in around October. You’ll need about 1 1/2 pounds of peeled and chopped flesh, so when buying a squash, weight it and imagine that you will lose a small percentage of the weight.
This recipe involves a very basic technique that can be used for almost any hardy vegetable; just changing the seasoning as desired. We puree the soup, but you can also serve it unblended. Serve piping hot with a glug of olive oil, grated cheese, or just straight up … but you really do need some crusty bread with butter.
Ingredients: 2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, sliced
2 sprigs fresh thyme, leaves removed from stems
Pinch of crushed red pepper
Salt and pepper
1 medium butternut squash
A few grates of fresh nutmeg
2 cups chicken or vegetable stock, or water
1 cup heavy cream
Instructions:
1. In a large saucepan over low heat, melt butter; add onion, garlic, thyme, crushed red pepper flakes, a pinch of salt, and a couple of turns of the pepper mill. Cover and leave to sweat for about 15 minutes (you want the onions to be almost melted, without coloring). Add squash and nutmeg, cover again, and sweat for another 15 minutes, stirring occasionally. (This really brings out the flavors of the vegetables and all the sugars.)
2. Increase heat to medium-high and add stock or water. Bring to a simmer, reduce heat, and simmer for 30 minutes or until everything is very soft.
3. Transfer to a food processor or blender (or use an immersion blender) and puree to a smooth soup. Return to pot and add cream; heat through. Adjust seasoning with salt and pepper.
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