I found this recipe one night last week when it came upon 4:00 (okay, closer to 4:30) and I still had no idea what I would make for supper. I started opening cupboards and spotted a butternut squash that I had planned to just roast. Why not try a squash soup?
This recipe, found here, is another puree soup. I love that the cinnamon is used in stick form (and that I actually had some). The cinnamon flavor was a bit surprising but not overpowering and made the soup nicely sweet. Even Oliver dipped into it a little bit!
2 Tbsp olive oil
1/2 cup onion, diced
1/4 cup celery, diced
1/4 cup carrot, diced
1 cinnamon stick
Freshly ground black pepper
4 cups stock (I used vegetable)
1/2 tsp ground coriander
1 1/2 cups roasted butternut squash
1/2 cup half-and-half
Optional, to serve: 1/4 cup mascarpone cheese and/or 2 Tbsp toasted pumpkin seeds
Roast butternut squash. (The original recipe has a separate roasted squash recipe that looks really great but I cut into 1-inch cubes, tossed in oil, salt, and pepper, and roasted at 450 degrees until I could pierce it with a fork).
Heat olive oil in a large saucepan over medium heat until hot. Add onion, celery, carrot, and cinnamon stick. Saute until soft, about 10 minutes. Season with salt and pepper.
Add the stock and coriander. Bring to a boil. Simmer for several minutes. Stir in squash, then simmer gently about 10 minutes, to let the flavors meld. Discard the cinnamon stick.
Puree the soup. Reheat gently. Add the half-and-half. Adjust seasoning.