from Dinner at the Authentic Cafe
One 2-pound butternut squash
3 T olive oil
2 medium-size shallots, minced (2 T)
1/4 t ground nutmeg
1/4 t ground cinnamon
1/4 t ground white pepper
2 1/2 cups water
1/4 cup mild honey, such as orange
2 t kosher salt (I use sea salt)
1. Preheat oven to 400℉.
2. Rub the squash with 1 T of the oil, place it in a small shallow baking pan, and roast until the skin splits and the squash is tender when pierced with a knife, about 1 hour. Let the squash cool slightly, then peel it, cut it in half, and remove the seeds and the inner membranes to which the seeds are connected. Mash the pulp. You should have about 3 cups.
3. Heat a large, nonreactive saucepan over low heat. Add the remaining oil and heat it, about 1 minute. Cook the shallots, stirring occasionally, until translucent, about 1 minute, then add the spices and cook, stirring, until fragrant, about 1 minute.
4. Place the squash pulp in the same pan and cook it, stirring constantly to prevent sticking, for 2 minutes. Add the water and bring the soup to a boil over medium heat. Reduce the heat to low and add the honey and salt.
5. Simmer the soup, stirring often to keep it from sticking, for 30 minutes. Puree the soup in a blender, food processor or in the pan using a hand-held blender.
6. Ladle the soup into bowls and place a dollop of Green Chile Cream on top. Serve immediately.
Green Chile Cream
1 medium-size poblano chile
1 medium-size jalapeño chile
1 t olive oil
1 1/2 T sour cream or crème fraîche
1/2 t kosher salt
pinch ground white pepper
1. Preheat the oven to 400℉. Rub the chilies with the oil and place them in a small shallow baking pan. Roast them until the skin begins to blister, about 20 minutes. This may be done at the same time you are roasting the butternut squash for the Roasted Butternut Squash Soup. Do not overcook the chile or the flesh will become to fragile to handle. Place the chilies in a small, nonreactive bowl, cover with plastic wrap, and let them "sweat" for 5 minutes. Peel the outer skin from the chilies and remove the stems and seeds.
2. Place all the ingredients in a blender or food processor (I cut everything up quite small and then use my hand-held blender to blend it) until very smooth (we personally don't mind it a little chunky).
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This may look involved, but it really isn't. If you roast the chilies along with the squash, then that's all done at the same time. The rest is easy peasy. And so good! The soup is almost sweet and the chile cream has a nice kick - a perfect combo!
I hope you are having at least as good a day as I am having!! Enjoy this Autumnal Equinox with it's balance between night and day, light and dark.
With much love and fall-giddiness,
❧ Silke
P.S. I can still tell that I had a clerical job for many years - I typed up that recipe like the wind! The wind!! I totally rock. ;-)
P.S. I can still tell that I had a clerical job for many years - I typed up that recipe like the wind! The wind!! I totally rock. ;-)
