When I was at Costco last week I noticed that they were hawking bags of cubed butternut squash ready to cook. At $5.49 for 2.5 pounds, and my shortage of time this week, it was serendipity defined.
I decided to make a killer squash soup for the fam, who declared it the best I ever made. Here’s the recipe:
Creamy Butternut Squash Soup
2.5 lbs. cubed butternut squash (about 1″ cubes)
3 tbsp. canola oil
1 quart chicken stock
1/2 tsp. ground dried thyme
3 tbsp. unsalted butter
1/4 cup heavy cream
1/4 c. mild, creamy bleu cheese, in very small pieces, for garnish (you could even use a hybrid like Cambozola)
Kosher salt & white pepper
1). Place the squash on a sheet pan and rub with the oil and some salt; spread out in single layer
2). Roast at 400 deg F. until the edges start to get a bit brown – at convection, if you have it. This should take no more than 30 mins.
3). Removed the squash from the sheet pan and place in a dutch oven, being sure to get any stuck-on bits.
4). Add the chicken stock and bring to a boil.
5). Reduce to a simmer, cover, add the thyme, and allow to cook for about 25 mins.
6). Add a little white pepper and then blend with an immersion/hand/stick blender (directly in the dutch oven) until very smooth. Alternatively, blend in batches in a regular blender, but at your own risk!
7). Place pot with blended soup back over very low flame and add the butter, which should be stirred in until melted.
8). Bring to just under a simmer and turn off heat.
9). Stir in heavy cream and adjust seasoning.
10). Ladle into bowls and garnish with bleu cheese