Recipe Monday: Squashed Soup

Continuing with this week’s Halloween theme, I bring you Squashed Soup.

I’ve adapted this recipe from the Butternut Squash Soup that used to be served at the Simon Pearce Glassworks and Restaurant in Quechee, Vermont. We discovered this soup one October several years ago, when MJ and I took a “leaf-peeping” road trip to take in the foliage colors through Massachusetts, Vermont, and New Hampshire.

As a glass-lover, I’d heard about the Simon Pearce Glassworks and we made a special point of including it on our drive. We’d also heard that the restaurant they have onsite is top-notch, so we also made a point of having lunch there. If you’re in the neighborhood, you should, too. The food is absolutely delicious, served on their own dinnerware, with a view not to be believed – especially at the height of the leaf-peeping season!

This recipe is especially attractive to me, because it’s one of the only creamy soups I’ve ever had that doesn’t get its body or texture from the addition of dairy, making it perfect for the lactose-intolerant, kosher, or vegan! Simon Pearce actually handed out this recipe at their restaurant, if you asked for it, so I’m not giving away any trade secrets here. They’ve since changed their butternut squash soup recipe to include cream, so I’m glad I retained the original!

Butternut Squash Soup with Scallion Cream

(adapted from Original Simon Pearce Recipe) – Yields about 6 cups

Ingredients:

• One 2 to 2 1/2 pound butternut squash, peeled and cut into 2-inch cubes
• 8 Tbs. olive oil, divided
• Salt and freshly ground pepper
• 1 medium onion, coarsely chopped
• 2 medium celery ribs, cut into 1-inch pieces
• 1 medium leek, white and tender green, coarsely chopped
• 1 large carrot, cut into 1-inch pieces
• 1 tablespoon finely chopped fresh ginger
• 1 tablespoon fresh thyme leaves, or 1 tsp. dried
• 1 quart vegetable stock

Optional Scallion Cream Topping:

• 1/4 cup cold heavy cream
• 2 medium scallions, minced

Preparation:

Preheat the oven to 375°. In a large roasting pan, toss the squash with the 4 tablespoons olive oil and a pinch each of salt and pepper. Roast for about 40 minutes, stirring occasionally, until the squash is tender.

Meanwhile, heat the remaining 4 tablespoons olive oil in a large saucepan. Add the onion, celery, leek and carrot and cook over moderate heat, stirring occasionally, until barely softened, about 8 minutes. Stir in the ginger, thyme and roasted squash. Add the stock and bring to a boil over high heat. Partially cover, reduce the heat to moderately low and simmer until the vegetables are very tender, about 20 minutes.

Working in batches, puree the soup in a blender, or use a stick blender and puree directly in the pot. Return the soup to the saucepan and season with salt and pepper and reheat.

In a medium bowl, whip the heavy cream until soft peaks form. Add the scallions and a pinch of salt and whip to firm peaks.

Ladle the soup into bowls or shallow soup plates and garnish with a dollop of the scallion cream (if using) and a sprinkling of the chives or additional chopped scallions.

*Notes:

Butternut squash is hard. I find it easier to peel the squash with a vegetable peeler and cut it up after. Just take care – naked squash is slippery.

I’ve modified Simon Pearce’s recipe by substituting olive oil for the butter, using vegetable stock for their chicken stock, and using half the amount of squash to intensify the flavor. The scallion cream is completely optional. If you’d like to garnish or really feel the need for a creamy topping, sour cream works well, as does Tofutti’s non-dairy sour cream replacement.

You can also double or treble the recipe to serve a crowd. It’s also a great make-ahead dish – you can prepare this soup a couple of days ahead of time and store in the refrigerator. Just reheat gently and serve when ready.

For Halloween, try serving this in black or Halloween-themed mugs – makes a nice warm-up after a chilly evening of Trick or Treating… or is that Twick or Tweeting?