First things first, I tried to make this as part of a whole meal w/roasted asparagus, bacon wrapped cod, and a lemon mayonnaise, but failed epically on the preparation for the star, the fish. Se la vie, part of cooking. The flavors were great all around, but, well, it’s embarrassing, I did not precook the bacon at all, not even thinking that the bacon would take more time to cook than the fish, so in the end, the fish was overcooked, the bacon wasn’t cooked, and it all came to be a mess. Ugh.
Anyways, on with the recipe, inspired by Barefoot in Paris, by Ina Garten!
The result: Butternut Squash Soy Soup
- 3 tablespoons butter
- 1 tbsp olive oil
- 2 yellow onions, chopped
- One 15 oz can pumpkin puree
- 2 lbs butternut squash, peeled and chunked
- 3 cups chicken stock, more on hand for desired consistency
- 2 tsp salt, more for taste
- 1 tsp pepper, more for taste
- 1 cup half and half
- Soy sauce, to taste
- Bread and select seasonings
Heat the butter and oil in a soup pot, add the onions, and cook medium low for 10 minutes, until they’re just translucent. Stir onions and then add puree, squash, stock, salt and pepper. Cover and simmer on same heat for enough time that the squash chunks are very tender and can be stabbed very easily with a fork. I used a hand mixer, but if you have a food mill, food processor, or juicer they can all be subbed, process the mixture until it has a very creamy and consistent feel. Return to pot and add half and half and a nice dash of soy sauce. Heat slowly with half and half and add more salt, pepper, or soy sauce to reach desired taste.
While the soup was heating at the end, I diced some leftover french bread, added olive oil to a pan until hot, and then added the bread, sauteeing and flipping often. I added garlic and onion powder, a little dry rosemary, and more olive oil about halfway through. Delicious and easy garnish. Add a few drops or line of soy sauce when plating for a lovely image as well.