Dope-Ass Squash Soup

Perfect for a cold fall evening, as I remember. We don't really have "cold" in Florida.

Ingredients

1 butternut squash, halved and de-seeded
1 buttercup squash, halved and de-seeded
1 large red onion, diced
1/4 cup of extra virgin olive oil
two garlic cloves, diced
~2" minced fresh ginger root
8 cups vegetable broth
2 tsp kosher salt (or to taste)
1/2 tsp nutmeg (freshly ground if possible)
1/2 tsp allspice
1/2 tsp fresh cracked black pepper
pinch of cayenne pepper
1 bunch green onion

Directions

Place squash on baking sheet skin side down and bake at 350 for 1 hr 20 mins, or until tender. Allow to cool and scoop meat into bowl. Two acorn squashes may be substituted for either one butternut or one buttercup squash.

Sauté onion in a soup pot on medium heat with olive oil, black pepper, and 1 tsp salt until caramelized (~10 mins). Add diced garlic and ginger and cook a few mins longer, making sure not to burn the garlic. Place onion mixture in blender or food processor with 2 cups of vegetable broth and blend until smooth (~1 min). Meanwhile, pour a little of the vegetable broth into the soup pot to deglaze. Add blender mix back into the pot. Blend 1/3 of of the squash with 2 cups of vegetable broth until smooth and add to pot. Repeat until all squash and broth has been blended. If you have a stick blender this would all be much easier. I do not have a stick blender.

Keep soup on medium-low heat and add nutmeg, allspice, cayenne, and remaining salt. Stir well. Allow flavors to combine and keep the soup on the stove for 20 mins. Garnish with diced green onion and serve with a lightly toasted piece of crusty bread.

Feeds a shit ton of people (cut recipe in in half if you're a lonely old spinster, or don't want a lot of leftovers).

Suggested Album Pairing


Pink Moon, Nick Drake. Autumnal music for autumnal food.