Squash Soup

Squash Soup

Warm and comforting.
Filling.
Savory.
Better when made ahead.
Easy.
We're talkin' soup here.

We're firm believers in soup and always include one in our wine club party buffet. We keep it frozen in meal-sized portions when we don't feel like cooking. And, we confess, we use soup to take care of pantry odds and ends or leftovers that are still good food but, maybe, aren't so interesting any more on their own.

Whether it's from leftover or fresh, roasted squash makes all the difference in the delicious but easy to make soup. We'll apologize up front for being vague with quantities: soup, we think, should be made to your taste. As we say in the Urban Legend manifesto, "trust your palate--it's all about you."

We think the same about wine pairing. Grenache Blanc works welll with the slight sweetness of the squash, but so, for that matter, does Barbera. Cuvee Lola accents savory notes.

Yields6 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hrCategoryDiet,
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Ingredients

 2 lbs butternut squash cubes
 ¼ cup olive oil, coconut oil, or any melted or liquid fat you prefer
 6 garlic cloves, peeled
 1 onion, largequartered and thinly sliced
 2 carrotsfinely chopped
 1 tsp dried thymeFrench thyme is preferred
 cayenne pepper or Sriracha sauceto taste
 ½ tsp turmeric
 2 qts vegetable stock
 12 fl oz coconut milk
 salt and pepperto taste

Directions

1

Toss squash cubes and garlic cloves with oil, salt, and pepper. Transfer to a single layer on a baking sheet lined with parchment paper and roast at 400 degrees for 10-15 minutes or until lightly caramelized. Stir once while roasting.

2

While the squash roasts, saute the onion for 5 minutes in a pot large enough to hold the squash chunks plus liquid.

3

Add the carrot and continue to saute until the carrots begin to soften and the onions are transparent and beginning to caramelize.

4

Add the French thyme, a pinch of cayenne or a shot of Sriracha, and turmeric, and stir well. Add any other spices you like at this stage--try oregano, basil, sage, or marjoram. It's all about your taste. Add salt and pepper to taste.

5

Add the roasted squash and garlic to the pot. Add vegetable stock to cover the cubes completely and reserve remainder. Bring to a boil then reduce heat to simmer gently until the squash is soft and mashes easily with the back of a spoon.

6

Cool the soup mixture for approximately 10-15 minutes. While it's still warm (but not boiling), puree the stock/squash mixture--use a stick blender, blender, or food processor as available. The mixture will likely be thick.

7

Add coconut milk and additional stock as you like. We typically use around 20-25% of the liquid volume as coconut milk, but you can use a higher ratio for additional creaminess.

8

Refrigerate the soup overnight to let the flavors come together and adjust any seasoning. Thin with additional stock or coconut milk as necessary.

9

Reheat to serve, or freeze in portions.

Urban Legend Suggestions

Ingredients

 2 lbs butternut squash cubes
 ¼ cup olive oil, coconut oil, or any melted or liquid fat you prefer
 6 garlic cloves, peeled
 1 onion, largequartered and thinly sliced
 2 carrotsfinely chopped
 1 tsp dried thymeFrench thyme is preferred
 cayenne pepper or Sriracha sauceto taste
 ½ tsp turmeric
 2 qts vegetable stock
 12 fl oz coconut milk
 salt and pepperto taste

Directions

1

Toss squash cubes and garlic cloves with oil, salt, and pepper. Transfer to a single layer on a baking sheet lined with parchment paper and roast at 400 degrees for 10-15 minutes or until lightly caramelized. Stir once while roasting.

2

While the squash roasts, saute the onion for 5 minutes in a pot large enough to hold the squash chunks plus liquid.

3

Add the carrot and continue to saute until the carrots begin to soften and the onions are transparent and beginning to caramelize.

4

Add the French thyme, a pinch of cayenne or a shot of Sriracha, and turmeric, and stir well. Add any other spices you like at this stage--try oregano, basil, sage, or marjoram. It's all about your taste. Add salt and pepper to taste.

5

Add the roasted squash and garlic to the pot. Add vegetable stock to cover the cubes completely and reserve remainder. Bring to a boil then reduce heat to simmer gently until the squash is soft and mashes easily with the back of a spoon.

6

Cool the soup mixture for approximately 10-15 minutes. While it's still warm (but not boiling), puree the stock/squash mixture--use a stick blender, blender, or food processor as available. The mixture will likely be thick.

7

Add coconut milk and additional stock as you like. We typically use around 20-25% of the liquid volume as coconut milk, but you can use a higher ratio for additional creaminess.

8

Refrigerate the soup overnight to let the flavors come together and adjust any seasoning. Thin with additional stock or coconut milk as necessary.

9

Reheat to serve, or freeze in portions.

Squash Soup

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