Random Single Gal Recipe: Roasted Butternut Squash Soup
Hi Frisky readers! Fun fact about me—I love to make and eat food! Now, if Kelly Bensimon were to meet me, I’m sure she’d emphasize in her psychotic way that I am a cook not a chef, and I would agree. That being said, I think I manage to whip up some tasty things in my tiny New York kitchen, so when the mood strikes (I’m aiming for every week) I’m going to introduce you to an easy recipe I’m currently loving. You know what I love about butternut squash soup? Well, everything. But specifically, I like the fact that it’s super healthy, creamy despite not having any dairy, easy to make, and dirt cheap. Seriously, squash costs, like, $3 max and the whole recipe makes a good, like, 4-5 servings worth of soup. Personally, I prefer a savory butternut squash soup, so I don’t add any additional sugar because the squash and caramelized onions provide enough, but you could add brown sugar if you’re a sweet freak.
ROASTED BUTTERNUT SQUASH SOUP
Recipe serves one single person for multiple nights, holla!
- 2-3 lb butternut squash
- 3-4 cups chicken stock
- 1 yellow onion
- sea salt, to taste
- black pepper, freshly ground
- red pepper flakes (optional)
- olive oil
- Preheat oven to 425 degrees. Peel the squash with a vegetable peeler, cut in half lengthwise, and scoop out the seeds. Chop into inch chunks. Toss in a bowl with olive oil and a little bit of salt and pepper. Spread squash in a single layer on baking sheet and roast for around 40 minutes, until squash is fork tender.
- While the squash is roasting, slice the onion into half moons about 1/4-inch thick. Heat a tablespoon of olive oil over medium-high heat in the pot you’ll be cooking the soup in and add the onion, tossing to coat. Allow the onions to cook for 10 minutes, stirring occasionally. After 10 minutes, season with salt and a little bit of sugar (like, a couple pinches!) if you want, to help along the caramelizing process. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. If you stir them too often they won’t caramelize. Cook the onions for another 30 or so minutes, until they’re a rich brown color. You might need to lower the heat at some point or add a little more oil if the onions are on the verge of burning.
- When the squash and onion are done cooking, it’s time to puree! I use a Cuisinart food processor, but a blender or a hand mixer will work. Depending on how you’re pureeing, you’ll need to add a little bit of chicken stock to aid in mixing, but you want the squash to be completely smooth. The onion may stay in little tiny bits, but that’s OK.
- After the squash and onion are blended, add them to the soup pot, along with enough chicken stock to make a thick soup. Heat until simmering and then add salt, pepper, and red pepper flakes to taste. Personally, I like a slightly spicy, savory soup, so I do lots of black and red pepper.
- Eat, rub belly, burp, let dog lick bowl.