This soup is Teh Yummah. It brings yummy home. Also, it’s easy.
Take one butternut squash. Split it in half. Scoop out the seeds. Sprinkle with salt and pepper, drizzle with oil. Bake until soft in a 350 degree oven. Obviously on a baking sheet. You can line the pan with parchment paper, it makes clean up easier to deal with.
When it’s done, remove it from the oven, cool it. Scoop it out of the husk/shell/skin stuff. Put it in a bowl, set it aside.
In a largeish pan on medium heat, throw in a few tablespoons of butter or olive oil. When the oil/butter is hot add a few finely chopped shallots. For a medium sized squash I use 3 shallots. Saute for until just begining to brown. Add pepper and salt to taste. Add a teaspoon each of turmeric, rosemary or some other aromatic herb. I like dill in this too. Saute the herbs for a minute, especially if you are adding turmeric.
Add the squash innards, some chicken stock to thin it out and simmer for about half an hour. Test the seasoning, see if it needs something. If you like this sort of thing, add a some white wine. You will need to simmer for another 10 minutes or sow to get the rawness of the alcohol out of the soup. About 5 minutes before you are ready to take it off the heat, add about 1/2 cup of heavy cream.
The beauty of this soup is that you can do just about anything to butternut squash puree on the way to soup and it’s still quite tasty. I’ve added freshly squeezed orange juice and been really happy with the results.
Serve with bread. Crackers. Nothing. It’s good.