Our favorite fall soup is based on Jamie Oliver’s roasted butternut squash from The Naked Chef. You can double the first part of the recipe below and use the squash as a side-dish for one meal, then use the leftovers to make the soup.
Feel free to adjust the spices. I sometimes swap out cumin, a tiny pinch of cinnamon or allspice, or oregano depending on what I have on hand.
1 medium/large butternut squash
2 tsp. coriander seeds
2 tsp. dried thyme
1/2 tsp. fennel seeds
1/2 tsp. dried chili flakes
2 tsp. coarse salt
1 tsp. freshly ground black pepper
3 cloves garlic
1 Tbsp. olive oil
Preheat oven to 375° F. Wash the squash, then cut it in half with a large sharp knife to remove the seeds. Cut each half again to make quarters.
Put all the dried herbs and spices into a spice grinder or blade coffee grinder and pulverize. Grate or finely chop the garlic into a small mixing bowl, then add the salt, spices and oil and mix to form a paste. Use your fingers to smear the the paste all over the squash wedges.
Place the wedges in a line on a heavy-duty roasting tray, skin side down. Roast the squash for about 40 minutes, or until tender. Depending on your oven, you may wish to rotate the roasting pan half way through the process. Serve the squash hot or room temperature.
For the Soup
1 small onion
1 Tbsp. olive oil
Leftover roasted squash
32 ounce container vegetable broth
Sour cream or plain yogurt
Chop the onion and sauté in oil in a soup pot. Peel the leftover squash and toss it into the pot with the onion. Break up the squash with the back of a spoon or potato masher. Add the vegetable broth and stir, and cook on medium heat until the soup simmers. Use an immersion blender to purée the soup to the desired consistency. If it’s too thick you can add some water. Taste and adjust spices and salt.
Top with one or two of the suggested items above.
Serve with Maple Cornbread.