This roasted butternut squash soup is my response to the pasta overload and general intensity of last week. Just like my corn chowder, this soup is basically just a pot of vegetables: so simple and so good for you. The acidity of the apple cider vinegar cuts through some of the heaviness of the squash puree and adds a bit of brightness to the dish. The freshly grated nutmeg adds a subtle spice.
Now I’m looking forward to this kind of lazy weekend, spending Saturday morning cooking breakfast and getting some work out of the way before heading over to a dinner party.
Roasted Butternut Squash Soup
1 2-pound butternut squash, peeled, seeded and cut into 2-inch chunks
2 Tablespoons olive oil
2 cups chicken broth
1 cup water
2 teaspoons cider vinegar
1 teaspoon freshly grated nutmeg
1. Heat the oven to 350-degrees. Transfer the squash to a rimmed baking sheet, generously coat the squash with olive oil and season with ground pepper. Roast the butternut squash until soft and tender, about 1 hour and 15 minutes. Half way through roasting, use a wooden spoon to gently stir the squash pieces to move them around the pan. The squash should have some dark coloring on the edges and outside.
2. When the squash have about 30 minutes left to cook, peel and dice the onion. Add 1 Tablespoon olive oil to a large pot over medium-low heat. Saute the onion until soft and just starting to get an even brown color, about 10-15 minutes. Add the chicken broth and water. Simmer over low heat.
3. When the squash is fully roasted, remove baking sheet from the oven and scrape squash into the pot on the stove. Puree: use an immersion blender or transfer the mixture (in batches, if needed) to a food processor or blender. Blend until very smooth and no chunks of onion or butternut squash remain. If using a food processor or blender, transfer the soup back to the pot on the stove and keep warm over low heat.
4. When the squash mixture is smooth, add 2 teaspoons cider vinegar and grated nutmeg. Serve.