Roasted Butternut Squash Soup — and some Tuesday Tips

19 Nov

Roasted butternut squash soupThe main Tuesday Tip is that if you don’t already have an immersion blender, put it at the top of your holiday gift list. They’re not all that expensive, and they are invaluable whenever you want to make any kind of pureed soup, like this one. When you’ve got everything cooked and ready to puree, you just stick the immersion blender right in the pot, even if the contents are still hot, and whiz away. In just a few minutes, your dish will be creamy smooth — no need to ladle the stuff out into a counter-top blender in batches.

Another Tuesday Tip is that you can save a lot of time and effort, and spend just a little more money, by buying your squash already peeled and cubed at Trader Joe or Costco.

And the third and final Tuesday Tip is that if you do peel and cube the squash yourself, here is the easiest way to do it:

Cut a thin slice off the squash at both ends. Cut the squash in half crosswise, between the thin part and the part where it starts to bulge out. Then cut the bottom half in two lengthwise; you’ll now have three pieces. Scoop out the seeds and pulp from the bottom pieces. Use a vegetable peeler to take the skin off in strips. Be sure to also peel off the thin green lines that lie just beneath the skin.

After you peel all three pieces, cut them into wedges or cubes for your recipe.

Here’s a very short video from Good Housekeeping that shows you how to do it.

This delicious soup recipe comes from Chef Paul Penney, also known as Aussie in the Kitchen. He used to do cooking demonstrations in the workplace for the health insurer provider that my employer used. It’s creamy without being high in fat, and the spices make it very flavorful but not hot.

Ingredients:

3 cups butternut squash, cut in ½-inch pieces
1 Tbs. fresh sage, chopped, or ½  tsp. dried
2 tsp. olive oil
2 Tbs. butter or margarine
1 large onion, chopped
3 medium garlic cloves, minced
1 Tbs. fresh ginger, grated
1 tsp. turmeric
1 tsp. curry powder
2¾ cups vegetable broth
6 oz. light coconut milk
Salt and white pepper to taste
2 Tbs. fresh cilantro or parsley

Directions:

Preheat oven to 450 degrees.

Peel squash and cut into pieces (or buy cubed squash at Trader Joe or Costco — you’ll want about 1 lb. for this recipe). Put it into a bowl with the sage and the olive oil and toss until the squash is coated. Place on a baking sheet lined with foil or parchment paper and roast for about 30 to 40 minutes, stirring occasionally. The squash should be nicely browned. Set aside.

Heat 2 Tbs. butter or margarine and 1 Tbs. vegetable broth in a medium soup pot. Saute the onion in the butter and broth over medium heat for about 6 minutes, until translucent. Add the garlic and ginger and sauté another minute. Add the turmeric and curry powder and mix well.

Add the squash and the broth. Bring to a boil on high heat, then reduce heat and simmer uncovered until the squash is tender, 10 to 20 minutes. Add the coconut milk and blend. Use an immersion blender if possible. If you don’t have one, blend in batches on low speed.

Thin with a little broth if necessary. Season to taste with salt and white pepper. Garnish with chopped cilantro or fresh parsley.

Serves 4 to 6

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