Butternut Squash Soup

1. 1
   prep

   Preheat the oven and prep the squash.

   1.Preheat oven to 400°F (200°C).

   2.Halve the butternut squash lengthwise and scoop out the seeds with a spoon.

   TIPSave the seeds! Rinse, dry, toss with oil and salt, then roast alongside the squash for a crunchy garnish.
2. 2
   roast · ~35 min

   Roast the butternut squash.

   1.Place squash halves cut-side up on a baking sheet.

   2.Drizzle with 1 tablespoon olive oil and rub to coat the cut surfaces.

   3.Roast for 30-35 minutes, until the flesh is very tender and a fork slides in easily.

   TIPRoasting until the edges just begin to caramelize adds incredible depth of flavor.
3. 3
   roast · ~10 min

   Rest the squash and cool slightly.

   Let the roasted squash rest on the baking sheet for 10 minutes, until cool enough to handle. Scoop the flesh out of the skin and set aside. Discard the skin.

4. 4
   saute · ~6 min

   Sauté the onion, garlic, and ginger.

   1.Heat 1 tablespoon olive oil in a large pot over medium heat.

   2.Add the chopped onion and cook until softened and translucent, about 4-5 minutes.

   3.Stir in the minced garlic and grated ginger; cook until fragrant, about 1 minute.

   TIPDon't let the garlic brown — it turns bitter. Keep the heat at medium.
5. 5
   boil · ~7 min

   Add squash, water, and simmer.

   1.Add the roasted squash flesh and 3 cups of water to the pot.

   2.Season with salt.

   3.Bring to a boil, then reduce heat and simmer for 5 minutes to meld the flavors.
6. 6
   mix · ~2 min

   Blend the soup until silky smooth.

   Remove the pot from heat. Use an immersion blender directly in the pot to purée until completely smooth. Alternatively, carefully transfer to a countertop blender in batches, removing the center cap and covering with a towel to let steam escape.

   TIPFor the smoothest texture, blend for a full 1-2 minutes. If the soup is too thick, add a splash more water.
7. 7
   mix · ~1 min

   Season with black pepper and nutmeg.

   Stir in the black pepper and freshly grated nutmeg. Taste and adjust seasoning if needed. Warm through for 1 minute.

   TIPA little nutmeg goes a long way — it amplifies the squash's natural sweetness without tasting 'spiced.'
8. 8
   serve

   Ladle into bowls and serve warm.

   Divide the soup among 4 bowls. Finish with a crack of black pepper or a drizzle of olive oil if desired.

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