I have started to get butternut squash in the CSA box. I actually did not plant any winter squash this year because I am still using the pumpkin and winter squash I canned last year. I have been asked to plant more in the winter garden which I have started to get ready. I could plant some any time at this point. It is going to be interesting this winter. Life is changing again. We will have to see where the changes lead.
But this squash became soup. We have the crud running around our home and soup is soothing throats. I am thinking a bean soup for tomorrow night. Or maybe fish tacos. Either work in my head and I am craving fish tacos. I could go rambling about the craving and why but in reality I guess I should finish this recipe.
Maybe I just wish to babble.
roasted butternut squash
2 butternut squash
2 tablespoons of olive oil
1 onion, diced
half a head of garlic, minced
1 teaspoon salt
1 teaspoon ground black pepper
1/8 teaspoon New Mexico chili
1 teaspoon cinnamon
1 to 2 cups Riesling, a drinkable white wine, cider, apples juice, mead
water or vegetable broth
Cut the butternut squash in half. Put face down on a baking sheet covered with silpat, parchment paper, or aluminum foil. Bake for 1 hour at 350 degrees Fahrenheit. After the hour, turn the oven off and leave the squash to cool in the oven. I do this in the morning but my kitchen is always very warm in the evening. I do not need the extra heat and the squash is much easier to scoop.
In a large pot, pour the oil and heat over medium heat. Add the onion and brown slowly. Add the garlic and let brown. Scoop the squash from the skin and add to the pot. Stir well.
Pour in the wine or broth. I like enough to not completely cover the squash mixture. How much fluid you will need will depend on the size of your squash. Add your seasonings. Add water to completely cover the mixture. Stir very well. Let come to a simmer. Be careful of the bubbles. They will burn.
I like this soup to be very smooth, so I blend it before serving. I turn the heat off and move the pan from the burner. I use my immersion blender to blend it smooth.
I served this with roasted broccoli and rye crisps. We did have a very sick Small Mister while eating this but it was still cool when it was not quite so hot.
Would you believe Small Mister is now bouncing all over the house after the need of many cuddles?