Ahhh, leaves are changing color, there is a cool breeze, and the days are becoming shorter. This means that soon you will be freezing your ass off, shoveling snow, and possibly throwing your back out, or having a coronary in the arctic tundra that is your driveway. It also means that is autumn, and butternut squash is in season. This delicious butternut squash soup is easy to make, and is the perfect meal for this time of year.
I came across this recipe while reading ‘Seven Fires, grilling the argentine way’ by Francis Mallman, I highly suggest you buy it. Francis Mallman is the guy who made cooking over wood fire cool again. He blends the gaucho cooking of Uruguay & Argentina, with classic french fine dining seamlessly. Seeing as I have family who are Uruguayan, I became very interested in this cuisine and can’t get enough of it.
- 1 Large butternut squash
- half stick of unsalted butter (4 tbsp)
- 2 tbsp extra virgin olive oil
- 2 Tbsp fresh thyme leaves
- 2 large yellow onions
- 4 large garlic cloves
- 3/4 cup dry white wine (Chardonnay)
- 4 cups vegetable stock
- salt & pepper to taste
- fresh grated parmigiana
- toast for dipping
Start by peeling and halving the squash, scrape out the seeds and fibers, then cut the squash into 1.5” cubes. Cut the onions into thin slices, smash and peel the garlic, and sauté both in a dutch oven or pot with the butter and oil, stir occasionally until the onions are golden and soft. Then add your squash and mix together, add the white wine, thyme, salt, pepper and raise the heat, reserve a small amount of thyme for garnish. Once the wine has evaporated, add your vegetable stock, the liquid should just cover the vegetables. Bring to a boil, then reduce the heat to a simmer, cook until the squash is very tender. At this point your solids are tender enough to be pureed, I use an immersion blender for this. You can use a regular blender as well, puree until the consistency is nice and smooth. Now you can adjust your seasoning with salt & pepper as needed, I like to add a pinch of microplaned nutmeg. Finally ladle the soup into bowls, garnish with fresh grated parmigiana and thyme leaves, serve with toast for dipping. Enjoy!