October 12, 2009 - 2:54 pm

Roasted Butternut Squash Soup

I make plenty of squash soup throughout the fall and winter (or the occasionally cool, gray spring day). Butternut squash is consistently available, a sure bet here; but during those couple of months in fall when wonderful sugar pumpkins are available, I will use them in place of the butternut squash. Roasting the squash before adding to the soup brings out its wonderful sweet flavor; the results are very much worth that extra step. If you like a slightly more savory flavor, you can add some minced sage shortly before serving. Or if a touch of sweetness suits your palate, try stirring in a drizzle of maple syrup instead.

1 (3-pound) butternut squash
3 tablespoons plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 tablespoons unsalted butter
1 large Fuji or Golden Delicious apple, cored, peeled, and chopped
1/2 cup finely chopped yellow onion
5 cups chicken stock or top-quality chicken broth
1 cup canned pumpkin purée (unseasoned)
1/2 cup freshly squeezed orange juice
2 tablespoons finely grated orange zest
2 tablespoons light or dark brown sugar
1/2 teaspoon freshly ground or grated nutmeg
1/4 teaspoon ground mace
1 cup whole milk or half-and-half
1/2 cup raw pumpkin seeds
Coarse sea salt, for garnish

1. Preheat the oven to 350˚F.

2. Cut the squash into half, then cut each half in quarters. Scoop out and discard the seeds and pulp. Rub the squash pieces with 2 tablespoons of the olive oil and set them on a roasting pan, cut side up. Sprinkle with 1/2 teaspoon of the salt. Roast for about 1 hour, until the squash is easily pierced with a fork, turning the pieces several times. Allow the roasted squash to cool, then scoop the tender flesh from the skins.

3. Heat the butter with 1 tablespoon of the remaining olive oil in a large saucepan over medium heat. Add the apple and cook, 3 to 4 minutes, until partly tender but not browned. Add the onion and cook 3 to 4 minutes longer, until the onion is tender.

4. Stir in 2 cups of the chicken stock and simmer until the apple is fully tender, about 5 minutes. Stir in the pumpkin, orange juice, orange zest, brown sugar, nutmeg, mace, and remaining 1 teaspoon of the salt. Add the remaining 3 cups of the stock and simmer for 15 minutes.

5. Dice enough of the roasted squash to make 1 1/2 cups and set this aside. Coarsely chop the remaining squash and add it to the soup. Cook over medium-low heat for 15 minutes. Add the milk and simmer 5 minutes longer. Allow to cool slightly. Working in batches, purée the soup in a blender or food processor until very smooth, returning the soup to the pot. Gently reheat the soup over medium-low heat.

6. Just before serving, heat the remaining 1 teaspoon of olive oil in a small skillet over medium heat. Add the pumpkin seeds and toast for 1 to 2 minutes, stirring often, until crisp and lightly browned (be careful, the seeds may pop out of the pan). Spoon the seeds onto a small plate to avoid burning.

7. Heat the reserved diced squash in a microwave for 30 seconds or warm in a small saucepan with 1 cup of the soup over medium-low heat. Spoon the diced squash into warmed soup bowls and ladle the hot soup over. Top each bowl with toasted pumpkin seeds and a few grains of sea salt.

Do-Ahead Tips: The squash can be roasted up to a day in advance and refrigerated. The soup doesn't freeze well, but will keep in the refrigerator for up to 3 days. If too thick when reheating, you can add chicken stock or water as needed.