I do not know why it is such a natural comfort to have soup on a cold day or why certain soups taste better around the holidays but that is just the way it is. I like to wait for a particularly rainy day and then pounce on the opportunity to make soup and savor it as it warms my stomach. And that day my friends, has arrived and there is no going back.
There are definitely days where chicken noodle soup outweighs vegetable or when I could kill for a bowl of clam chowder. But there is one soup that will forever be a favorite of mine that will always remind me of the fall and of thanksgiving to be exact.
My mom did not always make this soup, and if she did I would have probably pulled the “bratty kid” act and refused it by the looks of it. But thankfully she started making it after I was at least partly over that stage. Not only that but the aroma alone of the squash baking in the oven with butter and garlic makes everyone feel like it is the holidays no matter if it is a tradition or not. This soup is none other than butternut squash. Hands down the most comforting soup when it is rainy and cold outside but warm as ever from the oven. My mom started making this soup towards the beginning of high school and I always look forward to having it around thanksgiving, but now that I have come into my own as a homemade cook I have ventured out and have now made it a couple times.
Soup is extremely easy to make and this recipe is no exception, I have adapted it to my palate and the flavors I like, but it still holds the integrity of my moms homemade butternut squash soup from heaven.
Butternut squash soup with goat cheese on toasted bread
for the soup: 1 butternut squash, 1 acorn squash, 3/4 stick of butter, 3 small cloves of garlic, 1/2 yellow onion diced, 1 tbl olive oil, 2 1/2 cups chicken broth, 1/4 tsp nutmeg, 1/2 tsp cinnamon, salt and pepper to taste.
for the bread: 1/2 baguette sliced medium thick, 8oz log of goat cheese, pepper to taste
1. preheat the oven to 400 degrees, cut each squash in half (lengthwise for the butternut squash) and scrape out all the seeds. place on a baking sheet and divide the butter equally in the center of each half. Add a whole clove of garlic (peeled) to the centers of each squash along with a pinch of nutmeg in each and salt and pepper to taste.
2. place in oven and bake approximately 1 hour (or until it is easy to stick with a fork). while the squash is baking add the olive oil to a large pot along with the onion. saute the onion until translucent (about 5 minutes), turn off head and let sit.
3. when the squash is done remove it from the oven and gently pour the melted butter mixture from each half of squash into the pot with the onion. gently scrape out the insides of each half, careful not to include and outer skin.
4. turn the oven down to 350 degrees. once all the squash is removed and added to the pot turn on heat to medium and stir mixture together until mixed. Add 2.5 cups chicken broth and simmer about 5 minutes to infuse all the flavors.
5. turn off the heat and add entire contents of pot into a food processor or basic blender that has been thoroughly cleaned. Blend contents until desired consistency is reached then pour back into pot and return to low heat. (if the soup is too thick, add more chicken broth 1/4 cup at a time)
6. add any extra salt, pepper, cinnamon, and nutmeg that you wish (to taste). I personally love cinnamon so I add another 1/2 tsp along with another tsp of pepper to add some spice.
7. Let the soup sit on low heat and slice a baguette to the amount that you want. top with goat cheese and pepper and place in oven for about 15 min or until cheese is starting to melt. Remove from oven and enjoy by dipping in the soup!