In honor of the first day of Fall I made butternut squash soup. I have been making this recipe (with a few a changes) since having it at a restaurant in the Pinnacle Peak neighborhood of Scottsdale, Arizona back in the late 80s. (The restaurant was called 8700, but is no longer there).
It wasn’t until serving it last weekend that I gave up on calling it “Pumpkin Soup.” When my sweet friend commented, “I think the fact that there’s no pumpkin in this pumpkin soup makes it extra special.” Well, she has a point, but no matter what you call it, the combination of these ingredients makes a really good fall soup.
Butternut Squash Soup (formerly Pumpkin Soup)
2 ounces butter
1 small onion, diced
3 cloves garlic, minced
2 medium shallots, diced
1/2 bunch green onions, chopped
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon Dean & DeLuca chili powder
1/2 teaspoon cayenne
1 tablespoon tomato paste
1/4 cup flour
1 pound butternut squash, peeled, seeded, chopped
4 cups vegetable broth (hot)
1/2 bunch cilantro
Mix the cubed pieces of squash with olive oil and salt and pepper. Bake in a single layer on a rimmed baking sheet at 400º until fork tender or about 30 minutes. Meanwhile, in a large 7 1/4 Le Creuset Dutch Oven, saute in butter: Onions, garlic, shallots, green onions and all spices until onions are translucent, stirring often. Add the the flour and stir constantly for a minute or two. Add the hot vegetable broth and the roasted squash, tomato paste and cilantro. Cook over low heat for about 30 to 40 minutes making sure not to let it boil. Let cool a little and then blend in batches in a blender. (Remember to remove the plastic cap and cover the hole with a clean towel since the soup is still hot). Pour it back into the pot and serve immediately or reheat as needed. For extra richness, add 1/4 cup of whole milk to the pot just before serving. Enjoy!