Winter squash is so easy to roast that nearly always, I roast two, one for supper, one for something else. (I even keep a list of ways to use cooked squash, both in my bookmarks and in the Recipe Box, here, just scroll down a bit.)
This time the 'something else' got delayed a few days and the squash needed fast attention. So I threw together a simple soup, not expecting much. But it tasted great, just a simple soup, perfect for a winterish weeknight supper, fortified by bits of cooked bacon and feta cheese. The sweetness of the soup, the saltiness of the bacon, the creaminess of the cheese ... very nice. And even better the next day.
FROM THE ARCHIVES Looking for soup recipes? They're here in the Recipe Box.
A YEAR AGO Curried Vegetable Bisque Something quite similar!
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SIMPLE BUTTERNUT SQUASH SOUP
Time to table: 20 minutes
Makes 4 cups
2 cups broth, heated in the microwave
1 tablespoon olive oil
1 onion, diced small
1 tablespoon minced garlic
1 teaspoon fresh ginger
1 tablespoon Dijon mustard
3 cups cooked winter squash
Salt & pepper to taste
Heat the broth (this step speeds the overall cooking time but can be skipped if you're not in a rush). In a large saucepan or Dutch oven, heat the olive on MEDIUM until it shimmers. Add the onion, garlic and ginger as they're prepped and cook for 3 - 5 minutes until just beginning to brown. Stir in the mustard and cook 1 minute. Add the hot broth and stir well. Stir in the squash and stir until completely mixed in with broth. Cover and bring to a boil, stirring occasionally. Season to taste. (If you like, you could puree with soup with an immersion blender or in the blender.) Transfer to bowls.