Harvest Soup

For me, the best part about the onset of cooler weather is making soup.  I could happily make and consume a different variety every day.  There is something cathartic about making soup.  The rhythmic motion of the chopping, the sizzle as the onions hit the hot oil in the pain, the fragrance of the herbs as they’re crushed and chopped all combine to make the act an almost spiritual experience.  Your woes will evaporate with your first taste of this warming, soothing soup.  A feast for the eyes, palate, and soul.

Harvest Soup

1 medium Melissa's butternut squash

1 tablespoon vegetable oil

1 ½  tablespoons butter
1 ½  tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh sage
1 garlic clove, minced

1 ½ teaspoons Kosher salt
4 cups homemade chicken stock
½ cup pumpkin puree

¼ teaspoon cumin

¼ teaspoon rubbed sage

Preheat oven to 400 degrees F.  Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut in half lengthwise.  Scoop out seeds and membranes.  Prick the flesh with a fork and brush surfaces lightly with oil.  Sprinkle the cut side with a little salt and place face down on a foil-lined baking sheet.  Roast for 40-50 minutes until you can easily pierce the squash with a fork.  Remove from oven and allow to cool.  When cool enough to handle, peel off the skin and cut into cubes.

While squash is roasting, melt butter with oil in a large pot set over medium-high heat.  Add onions, parsley, and sage; saute until onions are softened, about 5 minutes.  Add garlic and salt; stir one minute.  Stir in cubed, roasted squash and pumpkin puree.  Add stock and bring to a boil.  Reduce heat, cover, and simmer until heated through.  Stir in cumin and rubbed sage.  Cool slightly.  Working in batches, puree soup in a blender (or use an immersion blender), allowing some texture to remain.  Return soup to pot.  Thin with additional stock, if needed. Season with salt and pepper, if desired.

Ladle into soup bowls and garnish with a crouton and sage leaf.

This post is linked to:  Foodie Friday