Zuppa del Giorno: Butternut Squash

One of my cool weather favorites is butternut squash soup. Paired with a simple salad, it makes an excellent and easy meal.



Baby picture of the squash. Source


3 lbs of butternut squash peeled, seeded, and cut into half inch pieces
6 cups of chicken broth or stock
1 large onion, diced
1 cup of half and half
1-3 tsp of fresh rosemary
cayenne pepper to taste – I usually add 1 tsp, please keep in mind that the flavor profiles and texture of this dish allows the cayenne to really stand out
Salt and pepper to taste

Heat a tablespoon of olive oil in your favorite soup pot over medium heat. Add the diced onion and sauté until translucent and soft. Don’t let the onions brown too much. Add the squash and rosemary, and cook for an additional five minutes. Add the chicken broth, cayenne, salt and pepper and bring to a boil. Partially cover the pot and simmer the squash until it is soft. Puree the soup using an immersion or regular blender (small batches, please, as hot soup spraying out of a blender will hurt).

Once the soup is pureed, return to heat and add the cream, and any additional salt and pepper if necessary.

This soup is excellent topped with candied pecans.

1 cup of pecans, cut in half
1 tablespoon of butter
½ to 1 teaspoon of cumin
2 tablespoons of brown sugar

Melt the butter in a non-stick pan and add the pecans. Toast briefly, then add the cumin and brown sugar. Cook until the sugar melts and it coats the pecans. Turn the pecans out of the pan onto a sheet of wax paper and cool. Take care to not overcook this, as the sugar and nuts can burn easily.