Despite all the pots of steamy soup brewing around here, it is still Ugg-weather. According to Fox News the current temperature is “0″. Not a lot of comfort in “0.”
As I was driving my frosty-breath preschooler to her class this morning, she looked at her window at the frozen world and asked, “Mama, why is God making it cold still? I want to see the flowers and the leaves!”
When I didn’t have a satisfying answer for her, she asked, “Do you think when the birds come back it will get warm again?”
I explained that it had to get warm again before the birds came back. She was sure her birds had gone to St. Louis because it “much warmer there” and wanted to know what her birds were up to down there. So if you live in St. Louis, could you please say “hello” to Ava’s birds? She misses them and the sunshine they follow.
Finally in exasperation, she turned to the window and shouted: “Get Warm!” Seeing that her words had had no effect on the street locked in gray, she turned to me and said, “It’s taking a long time!”
Oh girl, don’t I know it.
While I can’t control the elements that chap her cheeks, I do reign over the ones that warm her tummy. Butternut Squash is not only my favorite soup, it is a vitamin power punch. I have yet to find a recipe that touches the heavenly concoction over at Wolfgang Puck’s, but this is a close second. I love the rich golden color, smooth texture and sweet earthy flavor. It is the down comforter of soups.
I do realize this may be vegetable overload for many of you. I am almost embarrassed to show you the picture, because I paired the soup with a broiled beet salad. Upon hearing this, my dear friend, Mindy, who only ever says kind things, kindly said, “Oh, oh, I can’t go with you there.”
So this is a soup for the brave or the chilled-to-the-bone or the so-anxious-for-sunshine-that-they-will-make-a-bowl-of-it.
Butternut Squash Soup-Sweet Potato Soup with Herbed Cream Cheese
(adapted from American Bistro)
Here’s what you need:
(Sorry, more glare. I prefer to cook in sunshine.)
For the Soup:
- 1 small Butternut Squash (obviously), about 1 1/4 pound, peeled and cut into 1 inch cubes
- 3 medium Yams/Sweet Potatoes (red, not yellow), peeled and cut into 1 inch cubes
- 1 Onion, quartered
- 1 1/2 tbsp Olive Oil
- 1 tbsp fresh Thyme, finely chopped
- 1 tbsp fresh Sage, finely chopped
- 4 – 5 cups Vegetable Broth (I didn’t have vegetable broth on hand this time and used chicken broth. Big mistake. Don’t do it.)
- 1/4 tsp ground Nutmeg
- Sea Salt and Pepper to taste
For the Swirl:
- 1/3 cup of Sour Cream
- 1 tsp fresh Thyme, finely chopped
- 1 tsp fresh Sage, finely chopped
Here’s what you do:
- Preheat Oven to 425
- In a large bowl mix together Butternut Squash, Yams, Onion, a tablespoon of Thyme, and a tablespoon Sage. Add in Olive Oil and mix until well blended.
- Spread vegetables on rimmed baking sheet and season with Sea Salt and Pepper. Place in oven and bake until caramelized and tender, about 35 to 40 minutes. Wearing long oven gloves, stir vegetables twice while baking.
- Mix 1/3 cup of Sour Cream with teaspoon of Thyme and a teaspoon of Sage. Place mixture in a small plastic storage bag and press mixture down to one corner. Cut the tip of the corner and place bag aside.
- When vegetables are very tender remove them from oven. Place half of the vegetables in a blender with 2 cups of Vegetable Broth (again, do not use chicken broth) and puree until silky smooth. Pour mixture in a stock pot over medium heat. Repeat with the other half of the vegetables and bring to a simmer.
- Stir soup and add more broth if needed (you may not need any more broth). Stir in Nutmeg. Salt and Pepper to taste.
- Ladle into warm bowls, add a swirl of the herbed cream cheese, and ENJOY!
Looks delicious. I also loved the Butternut Squash soup I made with Jess years ago. I think that recipe came from Everyday Food, but I don’t remember for sure. It had no sweet potatoes, and it had ginger in it. I will have to look it up.
Dear Ava,
I will tell the birds hello for you, as soon as I see some.
The day before the big snow, Sunday, I heard some pecking at the window feeder. Then I saw a few on the lawn, scratching for something.
It was then that I knew the snow must be on its way.
And was it ever.
And since most of the ground is still covered in snowy white, they have not been back.
Perhaps they’re in Memphis? Or Jackson?
One thing is for sure, as soon as I see one, I will tell him or her hello from you. And I will be wearing a kerchief when I say it.
Love,
Your St Louis Friends
PS There are things, better than the birds, waiting for you at The Magic House.
Ava, I was in St Louis yesterday and this morning and I did see a crazy lone bird fly into the window at the airport. Seriously. I thought it was crazy becuase it was still cold there and he was all alone, I think he got lost from his friends poor little guy!
OOoh, your blog is such a nice dose of warmth lately. I can just FEEL your soups in my tummy when I click over and see and read about all things warm and yummy. That soup looks FAB!
I thought for a minute that Butternut Squash was Acorn Squash and I was going to say that I made some (but not soup) this week, too! Then, seeing the photo reminded me they are not the same squashes. I just made baked, then mashed A. Squash as a side dish for fish I made on Thursday.
Of course, I also echo Ava’s feelings on winter and spring and birds and nice weather.
tried your chili and loved it…but I have to agree I don’t think I can go in on this one!
PS Ava-
Good news. Most of the snow is melted now & we had several birds yesterday, enjoying the grass on the lawn…well, what’s left of the grass.
They were pecking away & seemed to be talking about the warm front that’s supposed to move in & how much extra snow we’ve had this winter.
I made the announcement to them, that if they’re returning home – further north – that they really should get going; because everyone’s anxious for their return.
Rachel, I just have to tell you – I LOVE reading your posts! You write so well – they’re just so fun to read and as I read them I can’t help but wish I could write that poetically! It’s fun to catch up on your family’s happenings when I have a (rare) free moment.
–Rachel (Olson) Erickson (HLA ’95)
Rachel, you put Rachael Ray to shame! Maybe you could make an appearance on her show!
Butternut squash…mmm. Rachel you’re killin’ me over here! If I were to go into a grocery store here and ask for squash they would give me a zucchini. I know zucchini is a squash but Norwegians have no idea about the wonderful world of squash that I got to visit every fall at Sanders’ Pumpkin Farm in Benton County, Iowa. I’m going to have to get my mom to send a carton of Imagine Butternut Squash Soup.
hey rach,
have you ever found/used vegetable bouillion (how in the heck do i spell it?…i absolutely refuse to open another window for the beloved dictionary.com!). i love the convenience of buillion (?this is torture…and i refuse to walk 13 steps to my spice cupboard to look!) So. Vegetable B-word…does it exist?
jenna
p.s. I love Beets! You’re my new BFF (Beet Friend Forever!)