Last week I taught my annual class at the Robert and Pearl Seymore Senior Center here in Chapel Hill. Since we're having a chilly winter for a change I decided to include this soup which is appropriate for the weather and very easy to do. This recipe serves only a few people so I used medium sized butternut squash. My very favorite squash for this the pretty blue skinned Hubbard but they tend to be very large. This is great for a restaurant or a big dinner party, but maybe not for a small supper at home.
Preheat oven to 400 degrees
2 medium sized winter squash
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. crushed red pepper flakes
6 cloves of garlic, peeled
2 Tbsp. brown sugar
2 Tbsp. butter
3-4 cups heavy cream
toasted pumpkin seeds for garnish
Wash the squash well, then split them lengthwise and scoop out the seeds. Sprinkle the cut side with salt. Place squash, cut side up, in a roasting pan. Divide the chili powder, red pepper and brown sugar among the seed cavities, then top each with slabs of the butter. Cover tightly, either with a lid or with foil and bake for an hour to an hour and a half until the squash is thoroughly cooked and the garlic cloves are very soft. Cooking time will vary according to the type and size of the squash. When the squash are done, remove from the oven and allow to cool enough to handle. Scoop the flesh from the skins, along with all of the garlic and any juice that has collected in the seed cavities and puree. I use a food mill, A food processor will work, but you may need to strain the soup to remove unprocessed fiber. Also taste the juice that may have collected in the pan. If it tastes good add it to the squash as well. Thin to a soup consistency with the cream. The amount needed will vary according to the moisture content of the squash. Reheat the soup carefully- these sorts of soups are easy to scorch, taste for seasoning, and serve topped with the pumpkin seeds.
Recently, at work, I have replaced the chili powder and pepper flakes with hot curry powder. This is a nice variation on the recipe.
