soup club: butternut squash soup

Come every October-December, I become obsessed with roasting all the fall and winter squashes. There are, truly, fewer foods more mouthwatering to me than a slowly roasted butternut or acorn squash. Knowing that the season won't be around for much longer, I knew I needed to pounce on Amanda's Butternut Squash Soup.

I often forgo making any sort of pureed vegetable soup at home because I seem to have this impression that they aren't very filling. I guess I want a meal out of my soups, and recipes such as this one (no protein/no carbs) give me the impression that they're, I don't know, kind of flimsy. The truth is, though, they're really not. After just one bowl of this soup, I felt like I was going to pop, and sometimes, It's nice to know you have that feeling from butternut squash soup and not pizza. Sometimes.

Butternute Squash Soup

(Adapted from Real Simple: Meals Made Easy)

1 3-pound butternut squash

3 tablespoons olive oil

3 teaspoons kosher salt

1/8 teaspoon black pepper

1 tablespoon unsalted butter

1 large yellow onion, chopped

3 celery stalks, chopped

1 tablespoon chopped fresh sage leaves

1 32-ounce container low-sodium chicken broth

Heat oven to 400 degrees F. Peel and seed the squash. Cut it into 1-inch cubes and place them on a rimmed baking sheet. Drizzle with 2 tablespoons of the oil, 2 teaspoons of the salt, and the pepper and toss to coat. Spread in a single layer and roast for 15 minutes. Turn and continue to roast until softened, about 15 minutes more. Meanwhile, heat the butter and the remaining oil in a stockpot over medium heat. Add the onion, celery, and sage and cook until softened, about 7 minutes. Add the broth, 2 cups of water, the remaining salt, and the squash and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Let cool for 10 minutes. Working in batches, transfer the soup to a blender and puree until smooth. Return to the pot and warm over medium low heat.

Notes

- I slow roasted the squash until it was super caramelized, and not just cooked through. I find that cooking it this way makes for a richer and sweeter flavor. Also, you don't even have to peel the squash if going this route; It will practically slide right off once cooked.

- Instead of adding water, I used chicken stock for all of my liquid content. I never add water to soups, only stocks.

- I find butter to be a variable in most recipes (not baking, of course). I added more than 1 tablespoon. You don't need to know exactly how much. ;) I also used salted butter.

- I would wait a little longer than 10 minutes before blending your soup. You don't want to risk an explosion and burn scars on your face. Or, you can use/invest in the handiest kitchen appliance of all time, an immersion blender.

- I finished my soup off with a splash of half & half. This is a step that you obviously do not have to do, but why would you not? I also served it with some homemade croutons.