When the weather starts getting cooler, we all start thinking about meals that warm our bodies from the inside, I think. Hearty casseroles and pot pies, for example, chili and soup. And one of my favorite autumn soups is squash soup, but I find that most squash soups tend more toward sweet — which is delicious as well — and too few embrace the savory flavors that can also complement roasted squash.
I have a standby dish that I frequently make for family holidays; it’s a butternut squash quinoa pilaf, originally from Martha Stewart. I wanted my soup to evoke the same flavors: garlic, onion, Parmesan cheese and sage. I added a swirl of sour cream at the end to add richness, and I really hope you enjoy the result.
The truly impressive thing about this recipe is that I just made about ten gallons of it yesterday, with help from Ian and, at one point, his parents. His mom occupied our daughter (and was delighted to do so) and his dad actually halved and seeded about twenty-five pounds of squash. Today, that soup will be going with Ian and I to the Harvest on the Harbor festival, where we will be sampling it out at the Bangor Daily News booth.
- 1 large butternut squash, halved and seeded
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 tablespoons butter
- ½ cup Parmesan cheese
- 1 teaspoon dried sage
- 3 cups chicken or vegetable stock
- olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- sour cream to top
- Preheat oven to 400°F.
- Place squash, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and sage. Turn cut side down and place in oven for 30 minutes or until tender. Cool.
- In a soup pan, soften onions and garlic in butter.
- Scoop squash flesh into the soup pot, and discard skins.
- Puree together with cheese and stock until creamy. Add more or less stock depending on your preferred consistency.
- Serve hot, with a swirl of sour cream.