And, unlike the many pieces of technology upon which we (sometimes reluctantly) rely, this soup will never give you the prohibitory sign and it will never lose your photos. Soup is something you can count on.
Butternut Squash Soup with Fried Garlic and Chili Oil
Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 1 hour 10 minutes
1 butternut squash, halved, deseeded, peeled, and cut into large chunks
1 medium red onion, peeled and cut into sixths
1 tablespoon melted ghee
or coconut oil
1 tablespoon maple syrup
Freshly ground black pepper
1 cup chicken or vegetable stock
3 tablespoons coconut milk or heavy cream, plus extra for servingFor the fried garlic:
1/4 cup extra virgin oil
Preheat the oven to 300 degrees. Place the butternut squash and onion pieces on a baking dish in a single layer. Drizzle the ghee and maple syrup on top. Sprinkle on the salt, allspice, and a few grinds of black pepper. Toss with your hands to coat the vegetables evenly. Bake for one hour, until very tender. (Note: I roasted my vegetables at 300 because I had other things in the oven that needed low heat. If you’re short on time, you should be able to roast at 425 for 30-40 minutes instead.)
To make the chili oil, place the chilis and olive oil in a small saucepan over low heat. Once the mixture begins to sizzle, let it cook for one minute and then turn off the heat. Let cool, then pulse in a blender until the chilis are broken up into tiny pieces.
When the squash and onions are ready, transfer them to a blender along with any juices that have accumulated. Add the stock and blend until smooth. Transfer the soup to a medium saucepan over low heat and stir occasionally until it begins to bubble. Stir in the coconut milk. Taste and add additional salt and pepper if desired.