News Bulletin: Soup to Swoon Over

News Flash! We interrupt our usual programming for this news bulletin. The best soup ever created by the hands of a mere mortal was served last night at a kitchen table in California. Please stay tuned for further updates.

It was the best soup ever. It was so good we licked our bowls clean.  I based my endeavors on this recipe for molasses roasted squash and soup.

Molasses Roasted Butternut Squash
Ingredients

• 1 large squash
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1/2 cup (1 stick) unsalted butter(horrifying, I know... use less if you prefer)
  
• 1-2 TBL sugar
• 1/4 cup balsamic vinegar
• 1/4 cup dark unsulfured molasses

Directions

Preheat the oven to 400 degrees F. Score squash with a knife several times and place in the microwave for approx. 3 minutes (this will make it easier to cut up.) Peel the squash and cut into 1-inch dice. Place in a large bowl.

Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and add the sugar, vinegar (stand back so as not to get splattered), molasses, salt & pepper. Mix well and let simmer over low heat for 1 to 2 minutes.


Pour the vinegar/butter/molasses mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet lined with foil and large enough to hold the squash in a single layer. Place in the oven for 20 minutes, toss and return pan to the oven for about another 20 minutes until squash is very soft. Set aside until cool enough to handle. (Note: the smell of the squash roasting with the molasses had me swooning...)

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Roasted Squash Soup
Ingredients

• 2 tablespoons olive oil
• 1 diced onion
• 1/2 cup diced celery
• 1/2 cup diced carrot
• salt to taste
  
• ground black pepper
• About 4-5 cups chicken or vegetable broth
• 2 cups Roasted Winter Squash recipe
• 1-2 TBL red wine vinegar
  
• 1/2 cup half-and-half, optional

Directions

Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery & carrot. Saute until soft but not brown, about 10 minutes. Season with salt and pepper.
Add stock bring to a boil. Simmer for several minutes. Stir in the squash then simmer gently to let the flavors meld, about 10 minutes.

Puree the soup with a hand-blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
Return the soup to the pan and reheat gently. If the soup seems too sweet for your taste, add 1-2 TBL red wine vinegar to counteract the sweetness. Adjust salt to taste and add the half-and-half, if using.

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We apologize for this interruption and now will return to our usual programming...