Roasted Butternut Squash Soup | foodsciencenerd.com

Roasted Butternut Squash Soup with Fried Enoki Mushrooms

Posted on Posted in Nutrition Information, Recipes

If you are anything like me, you still have a butternut squash hanging out in your pantry from the winter farmer’s market.  You keep thinking what a great thing to use for dinner, but you never quite get around to it.  Well, as part of my culinary school weekend, I created a solution.  This butternut squash soup is warm, comforting, not too sweet, and oddly creamy, despite having no cream.

Roasted Butternut Squash Soup | foodsciencenerd.com

First, peel the butternut squash, cut off the ends and in half lengthwise, and remove the seeds.  I use a knife to cut around the seeds, then a spoon to scoop them out to avoid leaving behind any stringy bits.  You can save the seeds and roast them for topping or for a healthy snack, if you want.  Next, cut the squash into large cubes.  You could just leave the peel on and roast the halves, then scooping out the innards, but I like this way better for three reasons:

  1. More surface area = more roastiness
  2. Shorter roasting time
  3. No waiting for the squash to cool in order to then scoop out the flesh for blending, only to heat it back up again to serve

Toss with olive oil and salt and roast the squash at 400-450F for about 30 minutes or until very soft.  While the squash is roasting, coarsely chop two shallots, three garlic cloves, and some sage leafs and sauté gently in olive oil until soft.  Place in a blender along with 2 cups of chicken or vegetable stock.

Roasted Butternut Squash Soup | foodsciencenerd.com

When the squash is softened, place in the blender and blend everything until very smooth (or chunky- it’s up to you!).  If you do not have a blender, a stick blender in a large pot also works, but it will not be as smooth.  If using a blender, leave the center cap slightly (slightly!) ajar, with your hand holding it in place, to avoid steam from building up and blowing the lid off.  Season to your taste and adjust viscosity with more broth to your tastes.

Roasted Butternut Squash Soup | foodsciencenerd.com

If you are making something to go with the soup, like bread or mushrooms, heat the soup in a large pot over low heat to keep it warm.  To fry the enoki mushrooms, which are very delicate, heat ¼ inch oil to 375F and fry mushrooms for 2 minutes, then drain on paper towels.

Top the soup with mushrooms and a bit of cream, if you want!  It may actually trick you into thinking that the soup contains cream.  This soup is very hearty and healthy- full of fiber, Vitamin A, Vitamin C, and potassium, so have as much as your heart desires.

Roasted Butternut Squash Soup with Fried Enoki Mushrooms

Roasted Butternut Squash Soup with Fried Enoki Mushrooms

Ingredients

  • 1 butternut squash
  • 2 Tbsp olive oil
  • Salt and pepper
  • 2 shallots, minced coarsely
  • 3 garlic cloves, minced coarsely
  • 3 sage leaves
  • 2-3 cups of stock, preferably homemade
  • 1/4 cup vegetable oil
  • 1/2 cup enoki mushrooms
  • Cream and salt, to top

Directions

  1. Peel butternut squash, remove seeds, and cube.
  2. Toss with olive oil and salt and roast the squash at 400-450F for about 30 minutes or until very soft.
  3. While the squash is roasting, coarsely chop two shallots, three garlic cloves, and some sage leafs and sauté gently in olive oil until soft. Place in a blender along with 2 cups of chicken or vegetable stock.
  4. When the squash is softened, place in the blender and blend everything until very smooth. Season to taste and adjust viscosity with more broth.
  5. Keep the soup warm over low heat while preparing the mushrooms.
  6. To fry the enoki mushrooms, heat ¼ inch oil to 375F and fry mushrooms for 2 minutes, then drain on paper towels. Sprinkle with salt immediately.
  7. Top the soup with mushrooms and a bit of cream.
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