Butternut squash is a popular choice when making this soup, but other varieties of winter squash may be used. Winter squash is identified by its hard skin, tough seeds, and long shelf life (usually from three to six months). Although squash is considered a vegetable, its botanical classification is as a fruit. Squash is in the Cucurbitaceae family, and typically identified as an annual vine with either yellow or white flowers. When selecting squash, look for firm fruit, with no bruises, and stem intact. The squash should feel heavy in relation to its size.
Winter Squash Puree
The amount of liquid added to the mashed squash will determine the consistency of the soup. When first prepared, adding six cups of liquid will yield a smooth creamy soup; adding eight cups will produce a thinner soup. An immersion blender will emulsify the squash. As the soup cools, it will thicken into a puree and require additional liquid for a soup. The puree can be heated and served as a side dish. The puree can also be mixed into hot pasta as a sauce. If too thick, it can be thinned with a few tablespoons of reserved pasta water, broth, or white wine. Sprinkle with either Parmigiano Reggiano or Pecorino Romano before serving.
Roasted Squash Seeds
Like pumpkin seeds, squash seeds can be roasted in the oven. Remove seeds from squash and separate from pulp. Washing the seeds may make it easier to remove the sticky strings. Cleaned seeds can be placed in a bowl and tossed with a small amount of olive oil, or placed on an oiled or parchment lined baking sheet. Seeds can also be tossed or sprinkled with seasonings to taste. Bake at 375 degrees for 10 minutes, or until seeds are golden.
Flavoring with Habanero Peppers
The heat of the habanero is distributed throughout the pepper. Removing the seeds and inner core will somewhat decrease the pepper’s heat, but it will still be hot. Habanero peppers will also lose some of their heat when cooked.
Using Dried Herbs
Dried herbs are added to recipes that contain a sufficient amount of liquid to saturate the herbs, allowing the moistened herbs to release their flavor. Dried herbs are added at the beginning of cooking a dish, or to marinades, dressings, and other uncooked sauces that are prepared a few hours before using so flavors will meld. For this recipe, use whole dried thyme leaves from a reliable source. Thyme is an easy plant to dry. Just cut stems of fresh thyme, wash, wrap loosely in paper towels, and place in refrigerator until leaves are crisp.
Spicy Butternut Squash Soup Recipe
Ingredients
- 3 to 4 tablespoons olive oil
- 3 pounds butternut squash
- 4 to 6 cloves garlic, chopped, divided
- 1 to 3 habanero peppers, finely diced
- 1 to 2 teaspoons dried thyme leaves
- 6 to 8 cups low-sodium vegetable broth
- Non-fat plain yogurt
- Chopped sweet or hot pepper for garnish (optional)
Directions
- Heat oven to 325 degrees. Using 1 to 2 tablespoons olive oil, lightly oil a large shallow baking pan.
- Wash and dry squash; and using a large, sturdy, sharp knife, cut in half lengthwise. Scoop out seeds.
- Place half of chopped garlic and one finely diced habanero, equally divided, into cavities of squash. Quickly flip squash over onto prepared baking pan. Cover tightly with foil, and bake 45 to 60 minutes, or until squash is tender. (A knife will easily slide into tender squash.)
- Remove foil and cool slightly. Do not discard pan juices. While still warm, use a sharp knife to remove skin. Cut squash into 2-inch cubes. Set aside.
- In a 4- to 6-quart pot, over medium heat, sauté remaining chopped garlic and desired amount of habanero pepper in 2 tablespoons olive oil until fragrant. Add squash, pan juices, and dried thyme leaves to pot. Stir until squash is fairly smooth.
- Increase heat to medium high and stir in 6 cups broth. Cook, stirring frequently, until soup starts to simmer. Remove from heat, and use an immersion blender to puree squash, adding more broth, if necessary, to reach desired consistency.
- Serve with a dollop of yogurt swirled in the center of the soup, and garnish with chopped pepper.
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