Saturday morning soup
I woke up at 5:45 on Saturday morning. Not because I wanted to, mind you, but because I am officially old. I had kept my kids up late on Friday night in hopes of a nice sleep-in on Saturday morning, and dang if they didn't sleep in until the ripe hour of 7:30. Unfortunately, Mama couldn't pull it off.
Cranky, I stumbled to the kitchen and decided to make hay while the kids slept. Or, at least, soup. I opened the refrigerator and scanned the contents for thises and thats I could use in a nice fall soup. I had a butternut squash that needed to be used, so I pulled out the last of a bag of carrots, half an onion, and a half empty container of grape tomatoes. Feeling like I was on to something, I proceeded.
I roasted everything because I believe roasting brings out extra nice flavors in things, far beyond what boiling can do.
By the time the kids woke up, the kitchen was full of amazing smells and I was on my way to having a satisfying — dare I say, special — Saturday lunch. This is highly unusual. Usually Saturday lunches around here consist of turkey sandwiches and mac and cheese. Of course I knew full well no one else in the house would eat a roasted vegetable and squash soup, but I chose not to care. At 5:45 in the morning, it's all about me.
Saturday Morning Squash Soup
1 butternut squash
3 large carrots
1/2 large onion
2 cups corn
1 cup grape tomatoes
2 cups milk
3 cups chicken stock
1 teaspoon chili powder
4 fireballs (see below) or 1 tablespoon vinegar to sub 2 teaspoons Sriracha 1/2 teaspoon garlic powder
Salt and pepper
Preheat your oven to 350 degrees.
Slice the squash in half the long way and scoop out all the guts and seeds.
Cut the carrots into large hunks, removing the tops. Arrange everything on a jelly roll pan.
Drizzle everything with olive oil and sprinkle with salt and roast for about an hour, until everything is soft.
Halfway through roasting, remove the pan and toss on the tomatoes and onions.
With 15 minutes left, put the corn into the oven in a glass baking dish, also tossed in olive oil and a little salt.
Remove everything and add to a stock pot with the chicken broth. Bring to a low boil and then reduce heat. I added a few of my friend Sara Jane's fireballs (spicy pickled green tomatoes), but I'm quite aware that most people don't have a jar of that deliciousness just sitting around. If you don't have them, it's fine — you can skip it or just add some other delicious pickled vegetable to give your soup some kick.
Using an immersion blender, puree everything thoroughly. Add in the milk and spices. Keep adding milk until you get a desired consistency. Not runny, but not thick like puree.
This is a lovely fall meal. Add a bit of crusty bread and a nice salad, and Mama's happy. The rest of the squash-haters in my house don't know what they're missing.