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About the Recipe: You can keep your preparation for butternut squash incredibly simple by roasting it, but it also can be grilled, seared, or charred. Since it has natural sugars, the flavor comes out with high heat, adding a tasty, caramelized flavor to the finished soup. A Mediterranean combo of seasonings creates a mild spicy addictive flavor. The soup is finished with just a touch of cream for a smooth finish. Serve your favorite add-ons with it along with some crunchy Mediterranean pita crackers.
Recipe Inspired by: The Chef’s Garden, Farmer Lee Jones. For his original recipe see: https://www.farmerjonesfarm.com/blogs/recipes/fall-squash-soup
Tasty Tip from The Chef’s Garden:
Because fall squash has a fair amount of starch, something that differentiates this crop from summer squash, you can shave the neck of a butternut squash and then fry the shavings into flavorful chips.
Preparing Squash Soup:
- In a large Dutch oven or soup pot, heat 1 Tablespoon oil until shimmering, add onion; sauté about 6 minutes, stirring occasionally. Add garlic and minced ginger; sauté about 3 minutes. Add cumin, coriander, cinnamon, nutmeg, and ground pepper; sauté 1 minute until spices are fragrant.
- Add the squash chunks, toss to coat with spice mixture; add chicken or vegetable stock. Use enough stock to cover the squash. Stir in miso and maple syrup.
- Bring to a boil; reduce heat to simmer; cover; cook for about 25 to 30 minutes to allow the flavors to meld.
- Using a hand-held immersion blender, puree soup until very smooth. Stir in the cream. Remove soup from heat.
Serving the Soup:
Serve soup in bowls; dot with drizzles of cream, swirl with the tip of a knife or toothpick. Garnish each bowl with a small piece of kale. Serve soup with available sides of chopped dates, chopped pistachios, extra torn kale and/or Mediterranean pita crackers. Yield:
Serves: 4 to 6
pdf for Copy of Recipe – Mediterranean Styled Butternut Squash Soup
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