Butternut Squash Soup
Makes about 14 cups
This velvety soup is both beautiful and comforting. It’s lovely as a first course, an easy lunch, or a light supper with multigrain bread. The optional cranberry-port compote takes the jewel-tones off the charts and adds a welcome, sweet/tart bite to the creamy, cream-free soup.
3 tablespoons water
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 teaspoons garlic, minced
2 medium-large butternut squash, peeled, seeded, and coarsely chopped (about 12 cups)
8 cups vegetable stock
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground mace
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Put the water in a large stock pot over medium heat. Add the onions, celery, carrots, and garlic and sauté for 8-10 minutes until veggies start to soften. Keep some extra water near the stove top and add more as needed to keep the vegetables from sticking to the pan.
Add the squash and stock and bring the mixture to a boil, then lower the heat and cook gently for about 45 minutes until the veggies are very soft.
Remove from heat and cool the mixture. Purée in batches in a blender or food processor until smooth.
Return purée to the stock pot, add the spices, salt, and pepper and reheat gently over low heat.
Serve as is, or with spoonful of cranberry compote.
OPTIONAL CRANBERRY COMPOTE:
1 can jellied cranberry sauce (or, if you have time, make your own with fresh cranberries, water and some pure maple syrup)
1/4 cup ruby port wine
Put cranberry sauce and port in a small saucepan and heat gently until sauce melts and combines with the port.
Spoon a dollop of compote onto each bowl of soup and serve.
