Ali's Kitchen: October 2019

It's that time of year for soul-warming Butternut Squash Soup. Silky, smooth with hints of spice to temper the sweetness of the fall squash. This recipe adds a little tomato to bring depth to the soup, without dominating. The spices I have chosen will complement the warm flavors of the squash. Acidity is added in the form of apples and lemon. My final touch is evaporated milk, to fully round out the flavors. I do hope this recipe will become a family favorite. It's wonderful, to serve during the holidays.

Ingredients

2 small or 1 large butternut squash, cut in half crosswise & lengthwise, remove the seeds

4 cups of vegetable or chicken stock, preferably low-sodium

2 stalks of celery, sliced 1/8 inch thick

2-3 carrots sliced into 1/8 inch coins

1 onion, peeled and diced

2-3 cloves of garlic, peeled and minced

2 tbsp. of good quality tomato paste

3 tbsp. of light brown sugar
1 1/2 tbsp of unsalted butter
1 tbsp of good olive oil

1 tbsp. of apple cider vinegar

1 tsp. of lemon juice

1.5 cups of water, plus additional for pureeing

1/2 cup of evaporated milk

for cheesecloth sack: a few bay leaves, thyme, star anise and cinnamon sticks

1/4 tsp. of allspice

1/4 tsp. of cayenne

salt & pepper, aggressively especially if using low-sodium stock

Serving suggestion: Macy's Cheese Stix and shredded cheddar, balsamic drizzle & fresh chives

Directions:

Pre-heat oven to 400. Roast squash, skin side up, for 40 minutes, till soft.

Saute the celery, carrots and onion with 1 1/2 tbsp of butter, 1 tbsp. of olive oil, 2 tsp. of kosher salt, 1/2 tsp. freshly ground black pepper, for five minutes.

Add your minced garlic with 2 tbsp of tomato paste. Stir for 30 seconds.

Add 4 cups of vegetable or chicken stock, 1 1/2 cups of water, 3 tbsp. of light brown sugar, 1 tbsp. of apple cider vinegar and 1 tsp. of lemon juice. Stir and bring to a boil.

Turn down heat to simmer. Simmer, until squash is ready.

Cut a 5 x 7 square of cheesecloth. Add spices on a diagonal, and tie up with kitchen twine. It should look like a little satchel. Drop into simmering liquid.

Once squash has cooked and cooled for ten minutes. Remove skin, and chunk squash into large pieces. Place in simmering liquid. Cook for an additional 10-15 min. Let soup cool for a bit. Remove cheesecloth satchel.

Ladle soup into a blender or use an immersion blender. Puree, while adding 1/2 cup of evaporated milk. If soup, is too thick just add additional water.

Taste, and adjust seasonings.