There are people who think they are not squash people. I did not grow up a squash person, only the occasional zucchini—which, I’m sorry, hardly counts. It was only three years ago I ventured into acorn squash (halved and roasted as cheesy basmati bowls), butternut, and mostly recently spaghetti squash.
I love that you can purchase butternut squash pre-cut in the grocer’s deli section (it makes this recipe a breeze). Despite my sharpest knife, I have nearly severed limbs attempting to break into that son-of-a-gourd. A few dollars more, this is true, but I find the cost of pre-cut butternut squash absolutely worth the 20 minutes, tears, and blood loss that accompanies the raw gargantuan gourd.
This is a spectacular, I mean truly remarkable soup worth adding to your repertoire. There are few dishes I make twice (too many new recipes bookmarked!), and this has already become one of them. It has two steps—roasting and blending—six ingredients, and can feed a grateful crowd without a drop of sweat on your end.
I recently served this for the entire family to accompany my favorite asparagus ravioli in brown butter sauce. Andrew does not consider himself a fan of squash or mushrooms, but he always gobbles this up with compliments to the chef (c’est moi). Pops, also not a known for a squash preference, took home the leftover soup! As Kramer would say: Oh mama.
Roasted Squash Shittake Soup
adapted slightly from Martha Stewart, serves 4 as an entrée, 8 as an appetizer
2 3/4 lb. butternut squash, pre-cut into 2-inch pieces
1 onion, peeled and quartered through the stem
4 shiitake mushrooms, stemmed, caps wiped clean with a paper towel
4 small garlic cloves, unpeeled
5 cups homemade or store-bought low-sodium vegetable stock (I love Pacific Organic)
Preheat oven to 450 degrees. Combine squash cubes, onion, mushrooms, and unpeeled garlic on a rimmed baking sheet. Drizzle with enough olive oil just to coat (about 1/2 cup) and 2 teaspoons salt (sea salt or Kosher). Toss and spread in a single layer. Divide onto two baking sheets if needed; there should be space between all the vegetables or they will steam and not brown.
Roast until squash is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins from the garlic by squeezing out the pulp.
Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth (or you can do this in an upright blender, transferring the veggies straight from the oven to the blender).
With the blender running, slowly add remaining 3 cups stock, and puree until smooth. (If serving later, refrigerate in the pot at this point). Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.
A brief bit about broth: I used vegetable broth upon the first trial of this soup, and while I usually do not prefer the flavor it did work well here. I used chicken broth on the most recent batch, and while the different was subtle, I preferred the vegetable broth. Moral of the story, use either.