t h e   i n d i s c r i m i n a t e   c o o k

ROASTED BUTTERNUT SQUASH SOUP
Servings: 8 (comfortably)
Total Time to Complete Recipe: 2 hr
    Active cook/prep time: 45 min
    Inactive cook/prep time: 1 hr 15 min
Equipment Needed: Very sharp knife, large pot, food processor or immersion blender

When living in Seattle I took a few cooking classes from local chefs at our neighborhood Whole Foods grocer.  One chef in particular was the understudy of the infamous chef Tom Douglas – chef and owner of many fine restaurants in Seattle and the winner of countless awards.  It was in this class that I heard about Douglas’ first cookbook that would be released just a few months down the road (if that tells you how long ago we're talking).  I made a mental note to buy the book immediately upon its release and to this day it’s been one of the best purchases ever.  This recipe was found in that book and since its discovery, I have made it every Fall season...ok.  Except for this last fall due to not having a kitchen (yes, I'm using the remodel card again).  So I took the opportunity to make it yesterday when some girlfriends came over for lunch.

TIPS & TRICKS

• Sherry Vinegar can be a pain to find (I got my most recent at Sur la Table).  For substitutes you can use balsamic vinegar OR red wine vinegar OR rice vinegar. At the same time, don't let a lack of this ingredient deter you from making the soup.  If you taste test along the way (as I can't help myself from doing), you'll find the soup is fantabulous even without it... I just like to add it in.
• When cooking onions, do not cook on too high a heat.  Cook low and slow.  The goal is to caramelize the onions – not grill them.  Patience is the key.
• When simmering/heating the soup in the large pot, ensure to use a lid.  This soup is very thick and it likes to burp!! (Probably not a bad idea to wear an apron!!)
• You can make this soup a day ahead and chill it.  Just warm it up slowly as you did in step #3.

INGREDIENTS
     3 ½ lbs Butternut Squash
     Olive Oil for brushing
     1 Tbs Butter
     2 Tbs Olive Oil
     4 Cups Thinly Sliced Onions
     3 Cups Chicken Stock
     1 Cup Cream
     1 ½ tsp Chopped Fresh Italian Parsley
     ½ tsp each chopped: fresh sage, fresh rosemary, fresh thyme
     1 tsp Sherry Vinegar (see notes for substitutes)
     Salt & Pepper     

DIRECTIONS

• Heat oven to 400.  Cut squash in half length-wise and rub oil on cut sides. Place cut side down on baking sheets and bake for 1 hr 15 min.
• While squash is roasting, melt butter and olive oil in pan.  And onions and cook slowly over medium-low heat.  Stir occasionally until soft and golden brown (about 30 min).
• Put scooped out squash flesh, cooked onions, and 1 cup of broth into food processor.  Process until very creamed together.  Transfer this to your large pot and add remaining broth.   Heat to a simmer, making sure to stir occasionally so that it doesn’t stick.
• Add cream, herbs and sherry vinegar.  Season to taste with salt & pepper.

Recipe Origins: Tom Douglas' Seattle Kitchen (2001)