I make a lot of soups. Particularly in the winter, but really all the time. Piano lesson night has become soup and baked potato night. The kids’ lesson is from 5-6, so it’s too early to eat dinner before we leave, and there’s not enough time when we get home to start to prepare something. So, I make some kind of soup during the day and while the kids and I are at piano, my husband heats up the soup and puts potatoes in the oven. Last night I also roasted some broccoli to go on our potatoes which was a good, if not also super cruciferous, ahem, addition.
The butternut squash soup is (only slightly) adapted from Cook’s Illustrated (here if you subscribe).
- 2 tablespoons unsalted butter
- 3 medium shallots, chopped
- 2 tablespoons white wine
- 1 butternut squash, medium (about 2 1/2 pounds), halved, seeded, peeled, and cut into 1/2-inch cubes (about 5 cups)
- 2 cups chicken broth
- 1 teaspoon table salt
- Ground pepper
- 1 teaspoon ground ginger
- 3/4 cup whole milk
- Heat butter in large saucepan over medium-high heat. Add shallot; sauté until golden, about 5 minutes. Add wine and squash; stir-cook until wine evaporates, about 30 seconds.
- Add stock, salt, pepper to taste, and ginger to saucepan; bring to boil. Reduce heat to simmer; cover and cook until squash is tender, about 15 minutes.
- Add 3/4 cup milk; blend with an immersion blender until very smooth. Return soup to saucepan; cook over low heat until warmed through. If soup is too thick, stir in additional milk to thin consistency. Adjust seasonings. (Soup can be refrigerated for 3 days and reheated just before serving.)
- 4. Ladle soup into individual bowls. Garnish with minced chives and serve immediately.