Our CSA box contained a butternut squash this week, so I decided to make one of my favorite things with it: soup. I’m thrilled with how it turned out and wanted to share the recipe with you. Mr. Man, who doesn’t like butternut squash, had two bowls of it! Unfortunately, I was so busy cooking and then eating that I didn’t take any pics of the actual process, so I’ll offer up this stock photo of a butternut instead.
The first thing you’ll need to do is halve your squash, scrape out the little stash of seeds and then roast it in a 400-degree oven until it is fork tender (the amount of time will depend on the size of your squash, likely 45 minutes to an hour).
While your squash roasts, heat 2 tablespoons of olive oil in a sauce pan over medium heat. Add 3 to 4 smashed cloves of garlic (no need to mince, since you’re going to puree it) and about 1/2 cup of chopped onion. Cook for about 10 minutes. Set aside if this finishes before your squash.
Once your squash is cooked and cooled enough to handle, scoop out the flesh into a food processor. Put the onion/garlic mixture in the processor, too. Puree these until smooth. If it feels dry and isn’t getting creamy, add a bit of your liquid to it, just enough to get it nice and smooth.
Put the puree into your soup pot, and then add 4 cups of vegetable stock or water (less any liquid that you added to smooth your puree). Add 1 bay leaf, 1/2 tsp curry powder, a pinch of nutmeg and salt and pepper to taste. Simmer these gently for 30 minutes.
Remove the bay leaf and add 2 cups of nondairy milk (I used unsweetened soy milk). Heat but don’t boil. You’re done!