Recipe for Butternut Squash Soup
by Laurie Richardone
This next level savory soup has all the elements we crave in an cold-weather soup. It pairs well with my Green Chile Cornbread.
2 large butternut squash, or 4 small
2 tbsp. olive oil
1 tsp. sea salt, or to taste
2 sprigs thyme tucked into squash when roasting
2 garlic cloves, smashed
2 tbsp. raw honey
1 tsp. fresh ginger
3 cups vegetable stock, or store bought Pacific Organic
1/8 tsp. freshly grated nutmeg
1/4 cup chopped pistachios, toasted
1 cup shiitake mushrooms, chopped
a squeeze of fresh lemon
chopped chives to finish soup
red chili powder to finish soup (or smoked paprika)
2 tbsp. unsalted butter, browned, optional
1/4 cup plain yogurt, optional
Cook’s note: Squash can be roasted a day ahead.
Preheat the oven to 400 degrees.
Line a small baking sheet with parchment paper. Cut the smaller end of the squash off. Cut squash in half and scoop out and discard seeds. Brush each half inside with about 1 tsp. of the oil. Sprinkle with salt and pepper and tuck a sprig of thyme into each. Place cut-side-down and roast until tender, 30- 45 minutes.
Let cool, then scoop out and reserve the flesh.
In a medium sized pot, add the remainder of olive oil. Add
minced garlic, and minced ginger. Saute for 4 minutes. Add the cooked squash,1 tsp. salt. Cook for 3 minutes. Add warm stock.
Add raw honey. Bring to a simmer and cook for 10 minutes. Reserve some of the stock to add in if thinner consistency is desired.
Shiitake Mushroom Method
Small chop on shiitake. Saute in butter or olive oil until tender. Salt and pepper to taste. Squeeze of lemon. Set aside.
Brown Butter Method
Heat a skillet over medium heat. When the pan is hot, add the butter. Rotate the skillet over the heat as necessary to brown the butter evenly. As soon as the butter is a hazelnut brown, it’s finished. Fold it into the soup after you blend it.
Pour the soup in a food processor, or high-powered blender. Blend until desired consistency is reached. Add more warm stock if needed. Add brown butter, if using. Fold it into the soup.
In a small hot dry pan, add pistachios and shake the pan frequently so they don’t burn. When they start to smell nutty they are done. About 4 minutes. Chop the nuts into small pieces.
Ladle the soup into four warm serving bowls. Top with shiitake mushrooms. Add a dollop of yogurt, if using. Add toasted pistachios. Sprinkle red chili powder, and chopped chives. Grate nutmeg on top. Drizzle with fresh lemon.
Stores up to 4 days.
Laurie Richardone is a seasonal gluten free chef and certified health coach.
To work with Laurie, visit LaurieRichardone.com