As much as I don’t want to fucking admit it – it’s fall here in Minnesota. For some people, this is the best time of year. In fact, everyone else I know counts down the days to fall. I am not one of those people.
That’s not to say I don’t like certain things that go with it, though (the food). I love pumpkin spice anything, and am obsessed with the farmers’ market this time of year. I love to sip my $6 PSL (yes, I am a white girl) while strolling through row after row of fully stocked stalls at the market, planning entire menus around the available produce. That’s what prompted me to make this soup.
I also don’t really like squash. I’m embracing two of my least favorite things today. Be proud of me.
I struggled with two things while making this recipe:
- Peeling squash is super annoying, and leaves a gross film on your hands.
- Roasting squash is confusing. I mean, when is it done?! I baked mine for something like 40 minutes before I said, “Fuck it – good enough.”
I think I might enjoy fall, if it wasn’t followed by the kind of winter that causes skin to freeze after 30 seconds of exposure. Minnesota is confusing for me. From May to October, I’m happy as a clam. November through April makes me want to abandon everyone I love and move to somewhere more temperate (Seattle sounds wonderful), or exotic (Hawaii would be nice). I miss New York winters. They were so normal and short. Whenever they got a large amount of snow, the subways would shut down, and I’d have a day off work. It was like they’d never seen snow before. The Minnesotan in me was always laughing at the ridiculousness of it. Also, I once saw a New Yorker trying to dig his car out with a broom.
Doesn’t everyone know to keep a shovel in the trunk?
1 butternut squash
1 onion, chopped
3-4 carrots, chopped
3-4 stalks of celery, chopped
2 quarts vegetable stock
Green onion, chopped
Salt and pepper to taste
Preheat oven to 350 degrees. Peel squash, and slice in half lengthwise. Scoop seeds. Place on a baking sheet, drizzle with olive oil, and sprinkle salt and pepper. Bake for 30-60 minutes (I have no idea). Add onions, carrots, and celery to a large soup pot, and saute in olive oil (enough the coat the bottom on the pot) for 3-5 minutes. Chop roasted squash (once it’s cooled), and add to the pot. Add broth, and lots more salt and pepper. Use a hand blender, and blend until smooth-ish (I like mine a little chunky). You could also use a regular blender, and mix in batches. Let simmer for 15 minutes, then add green onion. Serve with fresh green onion, and crusty bread.
Try not to worry about the inevitable frozen tundra that’s coming your way.