Recipe of the Month: October

Fall is here (sort of), and so is the squash. Last year I attempted to make a butternut squash soup after being inspired by Justin Raiford, the chef at 34th Street Cafe, one of our favorite spots. This soup was one of the most delicious things I have ever put in my mouth. My attempt to imitate it: not so delicious.

So, this season, I found an actual recipe in order to make my butternut squash soup dream a reality. I modified a recipe that I found on the Food Network website from Gourmet magazine (found here).

Big plus for the cooking skeptics (ahem, Leah) - only 9 ingredients! Don't skip the nutmeg. Don't do it.

Butternut Squash Soup

Ingredients
1 medium butternut squash (about 2 1/4 pounds)
1 medium onion, chopped (about 1 cup)
2 cloves garlic, minced
3 tablespoons unsalted butter
3 cups chicken broth
1 sprig rosemary
1-2 cups water, as needed
Salt and pepper to taste
Fresh ground nutmeg (garnish)

Directions
Cut squash in half lengthwise, and scoop out the seeds. Arrange the halves cut side down in roasting pan. Bake squash in the oven for 40-45 minutes or until very tender. Set aside to cool. When the squash is completely cool, scoop the flesh from the skin. While the squash is baking, cook the onion and the garlic in the butter in a saucepan, over moderately low heat, for 5 minutes or until the onion is softened, Add the broth and rosemary sprig and simmer the mixture for 10 minutes, covered. Add the squash pulp to the sauce pan. Remove rosemary sprig. Transfer the mixture to a blender or food processor, in batches, and puree until smooth. Add enough water to achieve the desired consistency, and salt and pepper to taste. Return the soup to the sauce pan and cook over moderate heat until it is hot. Garnish with fresh grated nutmeg and serve warm!