Cooking with David Maciel

Sponsored by Ray’s Food Place, Furber Plaza

In October, butter nut squash comes available and makes a wonderful creamy nutty flavored soup that is belly
filling on those chilly nights. You’ll need a food processor or blender for this recipe.

Ingredients

  • • 2 tablespoons extra-virgin olive oil
    • 1 large yellow onion, chopped
    • ½ teaspoon sea salt
    • 1 (3-pound) butternut squash, peeled, seeded, and cubed
    • 3 garlic cloves, chopped
    • 1 tablespoon chopped fresh sage
    • ½ tablespoon minced fresh rosemary
    • 1 teaspoon grated fresh ginger
    • 3 to 4 cups vegetable broth
    • Freshly ground black pepper

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and
    sauté until soft, 5 to 8 minutes. Add the squash and cook until it begins to soften, stirring occasionally, for 8 to 10 minutes.
  2. Add the garlic, sage, rosemary, and ginger. Stir and cook 30 seconds to 1 minute, until fragrant, then add 3 cups of the broth. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.
  3. Let cool slightly and pour the soup into a blender,
    working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend. Season to taste and serve with parsley and crusty bread.