Serious Eats: Recipes
Healthy & Delicious: Roasted Butternut Squash Soup
As the first ramps and fiddlehead ferns pop up to herald the start of spring, we wave our fond farewells to the produce that's held us over so well during the winter. Parsnips, you were so kind. Rutabagas, you provided our dinner tables with unparalleled merriment. And brussels sprouts; though you disgusted my mother time and time again, we raise our glasses to your complexity and ability to pair well with cheese.
Of course, our saddest adieu goes out to butternut squash. Delicious and substantive, you rose like the sun to cast your wondrous orange glow upon our tongues. It is in your honor, dearest squash, that we dedicate this final root soup of the season.
And could there be a finer send off? Like all superior soups, this Roasted Butternut Squash version is complex yet simple, savory yet sweet, and healthy yet deceptively rich. Flavored by slow-roasted garlic and a Vidalia onion the size of a small planet, it's the kind of concoction that makes you say, "Sweet Bea Arthur, I did not truly know soup until this very moment."
So, with full bellies, open minds, and four newly-frozen Tupperware containers of this stuff, let's get this warm weather here, already.