So, since I published a “sweet” dish earlier this week, for my Twelve Weeks of Holidays series, I wanted to add a “savory” dish to the collection. I love homemade soup during the fall. We used to visit the Biltmore House in Asheville every Christmas, and one of the restaurants on the grounds had an amazing buffet that always included some sort of squash soup. It was amazing, warm, velvety, slightly sweet, and was everything you’d imagine Fall tasting like…if Fall had a taste! I found this recipe way back then from TV chef Robin Miller, and when I tasted it, it brought back so many memories of our trips to the house. I made it every year for several years. It’s been a while since I’ve had it, but I’ve decided to bring it back this year! It’s super easy, but it tastes like it was made by a gourmet chef. It’s great for a party, and can be the starter or the main course. We served it as a starter on an appetizer buffet the night before Thanksgiving. Everyone loved it…even the kids!
Ingredients
- 2 halves roasted butternut squash, roasting directions to follow
- 2 cups vegetable broth
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp curry powder
- S & P
- splash of heavy cream or half and half (optional)
Roasted squash ingredients
- cinnamon
- brown sugar
- 1-2 T butter
- S & P
Optional Lime Crema Topping
- 1/2 cup sour cream
- 1 T lime juice
- 1/4 tsp lime zest
Mix the ingredients together and dollop on top of finished soup just before serving.
The squash…do not be afraid! LOL
Carefully cut the squash in half lengthwise…
Scrape out the seeds and stringy insides as if you’re carving a pumpkin…
Fill the cavities with butter, brown sugar and cinnamon. Sprinkle salt and pepper on squash…
Roast in the oven…mine took about an hour and 15 minutes…can be done the day before!
When it’s cool enough to touch, scrape out the inner goodness…
Looks like a sweet potato…
This is basically all you need for the soup…
Since my squash was prepared the day before, I zapped it in the microwave for a minute or two to just take the chill off. Then put it in the soup pot with the broth and seasonings…
After it’s combined and warmed through, I grabbed by immersion blender and went to town! If you don’t have one, a blender works just fine…be careful that you cover the blender opening so hot soup doesn’t escape!
It turns into a silky smooth, thick soup. It’s meant to be on the thick side…but depending on the amount of squash yours yields, you may want to add more broth to thin it out. All squash are not created equal! I ended up using about 2 1/2 cups of broth. If you like it thinner, feel free to add more. Taste for seasoning and add more salt if needed. After removing from heat, I added just shy of a 1/4 cup of cream…this is an optional step, but I like the richness.
I mixed the crema ingredients to top the soup. This isn’t required, but adds a nice little tangy contrast to the rich soup.
Top with a dollop of the lime cream, and serve it up. It’s Fall in a bowl!
Roasted butternut squash
Carefully cut one butternut squash in half lengthwise. Scrape the seeds out as you would a pumpkin. Place the 2 halves cut side up on a roasting or jelly roll pan. Fill the cavities of each half with about a tablespoon of butter and a couple of spoons of brown sugar and a sprinkle of cinnamon. Salt and pepper the halves and roast in 425 degree oven for about an hour to an hour and 20 minutes, depending on thickness of squash, until fork tender. This can be done the day before and stored in fridge until ready to make the soup.
Directions
Allow to cool, and scrape the flesh from the roasted squash with a spoon and combine it with broth and seasonings in a medium sauce pan. Bring to a simmer over medium heat about 10 minutes. Remove from heat and stir in cream. Puree with an immersion blender until smooth or carefully blend in a blender (be cautious with hot concoction in a blender) Ladle in bowls. Top with crema, if using.