One of my favorites is Butternut Squash Soup. The ingredients are simple and I think it’s the Dean & DeLuca Chili Powder Blend that makes all the difference.
|This time I made home-made croutons to go with the soup. In the freezer I had an assortment of left over bread, including a cranberry bagel. I cut the bread into cubes, drizzled a little olive oil and added some dried herbs and baked in a single layer for about 20 minutes in a 400° oven.|
|A lot of the flavor also comes from slow roasting the squash. I use one large or 2 medium butternut squash and peel, seed and cut into 1 inch dice. I mix it together with course sea salt, freshly ground pepper and olive oil. Place on a baking sheet and bake until tender, turning once.|
|While the squash is baking…Dice one large onion, 2-3 shallots and three cloves of garlic. I use a 7 1/4 quart Le Creuset which is the perfect size for this soup. Saute all the vegetables in olive oil until soft, season with salt and pepper and add 1 tablespoon of chili powder, 1/2 teaspoon oregano, 1/2 teaspoon cumin and 1/2 teaspoon cayenne. Add about a tablespoon of all-purpose flour and stir constantly for a few minutes until it’s almost like a paste. Be careful not let it scorch. Then add 1 quart hot vegetable broth. You can use chicken broth, but we prefer vegetable stock in this soup. Add in a tablespoon of tomato paste and simmer for about 30 minutes. While still hot, blend until very smooth with an immersion blender or blend in small batches using a regular blender. If using a regular blender, remove the small inner cap and cover with a clean towel. Right before serving, you can add a little milk. It’s delicious without it, so we usually skip it.|