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Southwestern Butternut Squash Soup

From

October/November 2008

Instead of onions, which imparted a sharp taste to our Southwestern Butternut Squash Soup, we switched to shallots, which have a sweeter, milder flavor. Rather than start the soup’s base of shallots and chicken broth on the stovetop, we cooked the two elements in the oven. We started by tossing chopped shallots with oil and the squash. Once the vegetables browned, we added a bit of broth to deglaze the roasting pan and popped it back in the oven to reduce the broth and concentrate the flavor. Only after pureeing the soup in the blender did we turn on the stove and heat everything through.

Serves 4

Because the bulbous end of butternut squash contains the seeds and stringy fibers, purchase squash with a relatively long neck—they have more usable flesh. You can replace the chicken broth with vegetable broth for a vegetarian version of this soup.

Ingredients

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