Entertaining with Chef Eddie

Italian Roasted Butternut Squash Soup

Here in Indiana the leaves are starting to change and you can feel autumn in the air. All of the groceries are displaying squash and pumpkins and its time to think about soups and stews again. This month’s recipe is one of my and my wives favorite soups. We like to eat this soup with fresh biscuits or fresh muffins, and it is better served the next day.

To roast squash or the method I use is a simple one. Preheat your oven to 350 pure convection. Cut the squash lengthwise and with a spoon remove the seeds. Place on a baking sheet skin side up and bake in center of your oven for around 20-25 minutes. The squash should feel soft to the touch much like a baked potato when it is done. I use this same process to work up pumpkins and also eggplant. Once the meat of the squash is soft, let cool slightly and just scrape out the pulp and it is ready to use. This gives the pulp a richer flavor over boiling and is I think an easier method. If you are going to do it, it is in your best interest to do more than one squash at a time because once the pulp is removed from the skin it freezes well. At home we freeze it in portions that work best for making breads and muffins.

If you don’t want to mess with roasting a squash use canned pumpkin; it will work just as well. As always, don’t be afraid to change things up - try using a different sausage or smoked bacon. If you want it vegetarian, drop the meat, increase the olive oil and use vegetable broth.

Have fun and see you next month.

Italian Roasted Butternut Squash Soup

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