Spiced Butternut Squash Soup

Spicy Butternut Squash soup, served with shredded mozzarella and butternut squash roasted seeds

Finally, fall has arrived in New York – and with it comes a bounty of produce, especially squash! There’s pumpkin, spaghetti squash, and acorn. But my personal favorite is butternut. It tastes mellow, sweet, and is brimming with golden goodness. It also goes well with roasts and gamey meats. I, however, love it made into a soup. Prepare yourself for the cool season with a good book, blanket, and my take on butternut squash soup.

Ingredients:

• 1 butternut squash
• 1 large celery rib
• 1 green apple
• 2 shallots
• olive oil
• salt
• pepper
• 1 1/2 lemons
• 2 cups Chicken stock
• 1 tsp curry powder
• 1/8 tsp sage
• 1/2 tsp smoked paprika
• 1/8 tsp ground cloves
• Dash of nutmeg
• 1 tablespoon brown sugar

First, skin the butternut squash, take out the seeds and pulp from the middle, and then cut into large cubes about 1 1/2 inches thick. (If you are patient enough to sort through the pulp for the seeds, I absolutely recommend roasting them just like the veggies for a delicious snack or garnish for the soup.) After taking the skin off the shallots, cut in half length wise. Core and cut the apple into eighths. Cut the celery into about 2 inch sections. Toss them with a dash of salt and pepper, olive oil, and the juice from a half of lemon. Roast at 375 degrees Fahrenheit for 20 to 25 minutes.

Once the Vegetables are done, place them with the remaining ingredients into a large stock pot and bring it to a boil, then reduce to a simmer. After about 30 minutes, blend with either a conventional blender or food processor in batched. (Or, simply get an immersion blender. It is so excellent for blending soups in the pot, reducing the mess and time). You can serve it now, but I like to let the flavors marry for a little bit longer by letting it simmer in the pot for 20 more minutes.

Season to taste, serve, and enjoy!