Often the simplest preparations are the best. That was certainly the case with Friday night’s squash soup.
It was a rainy evening in New York City and my vegetable basket was filled with random goodies; the perfect scenario for a warm, comforting soup.
I cut a butternut squash into large pieces, drizzled them with olive oil so they didn’t dry out, and roasted them in a hot oven for about 25-30 minutes, until they were soft and caramelized.
In the meantime, I sautéed an onion in a little olive oil and added the chunks of peeled and seeded pattypan squash.
I covered the vegetables with broth, (chicken or vegetable broth will do) and simmered it until the squash was soft.
I removed and discarded the skin from roasted butternut squash and added it to the pan.
After simmering it for another 10 minutes or so, I pureed it, using an immersion blender. Adding a little more broth to smooth out the consistency, and seasoning it with salt, pepper and a little cayenne pepper for a bit of heat and my soup was ready.
It was creamy, rich and flavorful without any cream, or butter. The taste was all about fresh, seasonal foods, prepared in a simple manner. It just doesn’t get any better than that!
Serve with a dollop of plain Greek yogurt and enjoy!
Indigo jones 