"The thin-skinned Cucurbita is plush, earthy and just a tad sweet. Delicious cubed and roasted or sautéed, when baked and puréed it becomes an especially versatile base for soup. Season it with curry spices, or the heat of Mexican chiles. Try whisking in miso, ginger and soy, or fragrant rosemary, parsley and thyme. Stick to Yankee-style cinnamon, nutmeg, cardamom and maple syrup with a shot of cider vinegar to keep things in line."
"Roasting the squash first deepens its flavor by caramelizing the natural sugars while the flesh melts into a rich mash. Once it's out of the oven, cook the squash with aromatics like shallot and garlic and enough stock to purée it into a thick, creamy soup without the addition of cream. Its golden hues and cozy texture are like that favorite sweater. This is the kind no-recipe dish to whip up on the fly, just right for a quick dinner."
"In the market, look for butternut squash with a long fat neck for more of the flesh; the seeds hide in the bulb. It should be heavy for its size, free of nicks and gashes. Store it in a cool dry place until ready to use. You can make this soup ahead; in fact, you should to give the flavors time to marry."
Roast butternut squash to caramelize sugars and purée the flesh into a rich, creamy base that requires no cream. Sauté aromatics like shallot and garlic and add enough stock to achieve a thick, velvety texture. Season sparingly to preserve the squash's nutty sweetness and experiment with profiles ranging from curry or Mexican chiles to miso-ginger-soy, herbal blends, or warm spices with maple and cider vinegar. Choose a heavy squash with a long, fat neck and store it in a cool, dry place. The soup benefits from resting, keeps three days refrigerated, and freezes well; serve with toast and salad.
Read at Boston Herald
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