A True Winter Warmer: Butternut Squash Soup
A the winter wind whips down the boardwalk and you’re bundled up trying to get the wonderful experience or dichotomy of enjoying the boardwalk and the weather you realize that you may have made a bad decision. That’s where a great big bowl or cup of butternut squash soup will come in handy. It’s warm, silky goodness will warm up the cockles of your heart and get rid of that chill that has been running up and down your body.
OK, I’m a little dramatic but butternut soup is good for you and this is the time of year to get the recipe down to a science. So, your friend Big Joe Henry is here to help. Here is a great recipe that you will enjoy. Make a big pot and enjoy the football games or make it for later.
2 lbs. Butternut squash cut into 1.5” cubes (or two packages of peeled and cut squash)
1 tablespoon fresh sage, chopped
1 teaspoon fresh thyme
½ teaspoon nutmeg
½ teaspoon cinnamon
¼ teaspoon mace
1 stick butter
2 tablespoons maple syrup
1 clove garlic, crushed and minced
2 shallots, finely chopped
5 tablespoons Grand Marnier
1 box chicken stock
extra virgin olive oil
½ cup half and half
How to put it together:
Coat squash thoroughly with olive oil then season with kosher salt and fresh ground black pepper. Place on an oiled cookie sheet and roast at 350 degrees for about 45 min or until caramelized and cooked through. Let cool and then puree in food processor.
Sauté sage and thyme in 3/4 stick butter until the butter is a medium brown. Add to food processor puree and blend.
Sauté shallots in 1/4 stick butter + 1tbl. olive oil until translucent. Add garlic and sauté till garlic is golden then deglaze with the Grand Marnier. Add to puree along with maple syrup and blend.
Simmer soup for about 40 minutes over low heat. Adjust seasoning to taste and add more maple syrup or Grand Marnier to taste if needed. When done adjusting seasoning add half and half then remove from heat and serve.
The post above reflects the thoughts and observations of New Jersey 101.5 weekend host Big Joe Henry. Any opinions expressed are Big Joe’s own.