Butternut Squash Soup with Rosemary Croutons

Okay, I’m ready for warm weather. I can’t wait for sunny park walks with just a light jacket - or, dare we dream, no jacket? - and, on the other side of that, days of abundant fresh produce hand selected from the market. In the meantime, I’m clinging to my winter squashes and citrus, and trying hard to embrace the moment. Because along with the park walks and jacketless freedom come seasonal allergies and sunblock - so there are benefits to the here and now. Like this creamy butternut squash soup.

The most difficult thing you’ll do for this recipe is chop the butternut squash. If knives aren’t your thing, you could purchase prepared chopped squash - no shame in saving your time and/or fingers. If you have a whole squash on hand, start with peeling. It’ll take a little patience, but a simple vegetable peeler (Y-shaped preferred) will do the trick. Once peeled, take a thin slice off the bottom and top to form a stable surface for cutting. Stand the squash upright so it’s tall on its base and, using a sharp knife, carefully cut it vertically, applying firm pressure until you cut through. Scoop out the seeds, then chop. For this recipe, you’re looking for 2-inch chunks.

This is a pretty basic soup as far as soups go: chopped vegetables boiled in water. Sure, we fancy it up a little with some floral notes from the rosemary, some umami from the parmesan, some crunchy breadcrumbs - maybe a little sherry if you have it on hand to add some depth and complexity. But the star of this soup is butternut squash, and it delivers with sweetness, nuttiness, and a velvety texture. Thanks, winter.

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Butternut Squash Soup

Time: 1 ½ hours || Servings: 8

• Butternut squash - 1 ½ lbs, one large or two small squash

• Olive oil - 1 tbsp

• Onion - 1 cup, chopped from 1-2 onions

• Garlic - 4 cloves, peeled and crushed

• Water - 3 cups

• Rosemary sprigs - 2

• Chicken or vegetable stock - 1 cup

• Sherry - ¼ cup

• Chunky breadcrumbs - you can buy or make these by pulsing a day-old baguette in a food processor; alternatively, pull some bread into big chunks and toast a bit longer

• Parmesan cheese - grated, for serving

Peel the butternut squash and cut a thin slice from the bottom and top to give it an even surface to stand on. Carefully halve the butternut squash vertically. Scoop out the seeds and discard, then roughly chop the squash into 2-inch chunks.

In a large, heavy bottomed pot, heat the olive oil over medium-low heat. Add the onions and cook, stirring occasionally, until golden, about 15 minutes. Don’t let the onions brown. Then add the garlic and cook, stirring, until fragrant, 1-2 minutes. Add the squash, water, and one rosemary sprig, then cover and simmer for about 45 minutes.

While the squash simmers, heat the oven to 350°F. Line a baking sheet with parchment paper and spread the breadcrumbs out on the baking sheet. Chop the leaves from the second sprig of rosemary and sprinkle them over the breadcrumbs. Drizzle breadcrumbs with the oil, then give them a toss to coat them. Toast in the oven for 10 minutes, tossing occasionally to allow the crumbs to brown evenly. Remove when breadcrumbs are crisp, and sprinkle lightly with coarse salt. Set aside to cool.

When the squash is tender and easily pierced with a fork, turn off the heat and discard the rosemary sprig. Puree the mixture using an immersion blender or food mill, or let it cool slightly and use a blender or food processor to puree in as many batches as necessary. Return the puree to the pot over low heat and add the sherry. Slowly add stock until you reach desired consistency. Add a large pinch of salt and a few grinds of pepper, then taste and add sherry and seasoning to your taste. Serve topped with the breadcrumbs and a generous sprinkling of grated parmesan.