fivebyevif

Temps here are dipping into the rare end of 70, and sometimes late 60s. So my mind naturally turns to soup.

This is a variation on a Sally Schneider recipe, because right now A New Way to Cook is my favorite couch-reading.

This soup is low fat, low calorie, gloriously creamy, and if you own a food processor (like me!), terribly easy to make.

Winter Squash Soup

• 2-3 lb sweet winter squash (sugar pumpkin, butternut, kabocha)
• 1 head garlic
• neutral oil (vegetable, grapeseed, canola)
• 2 Tbs water
• 2 c. chicken stock
• 1 c. whole milk, room temp
• 1 lemon
• salt
• pinch fresh-grated nutmeg

Preheat oven to 350 degrees Fahrenheit.

Spilt the winter squash in two. Suggested tools: a big, heavy cleaver and a few whacks from a french rolling pin. Works every time. Get rid of any seeds and membranes in the squash’s cavity. If you’re a masochist, keep the seeds to make your own snacks. You’ll earn my respect, cuz I can’t be bothered.

Line a heavy sheet pan with foil, rub with about a teaspoon of oil, and place the two halves face-down on it. Leave some room between them so air can circulate. Sprinkle the pan with the water.

Rub off the outer papery skin of the garlic head, but leave it otherwise intact. Wrap it up in foil. Pop the pan and the foil-wrapped garlic head on the same shelf in your oven. Leave in there 40-55 minutes, until the flesh of the squash is soft enough to puree, and the garlic head gives when you squeeze it.

Evacuate the oven’s contents and let rest for 20 minutes. You’ll want it cool enough to touch.

Using a spoon, scrape the soft flesh of the squash into a full-size food processor. Squeeze the individual garlic cloves in next, and discard the papery skins. Puree the two pulps until they make a mass of creamy goodness.

(No food processor? Work in batches with a blender to avoid painting your kitchen pumpkin-orange. No blender? Might I suggest some other soup recipes instead?)

With the motor running, drizzle in your chicken broth. When everything is well-blended, transfer to either a 2-3 quart saucepan (for immediate consumption) or a 2-3 quart storage vessel (for later consumption). Add the milk, salt to taste, and several rubs of nutmeg. Stir, taste, and add salt and lemon juice as needed. If eating immediately, heat gently (I don’t recommend taking it above a simmer due to the viscosity and the milk), and serve piping hot.

Some of you who are like me may be tempted to use 1%, 2%, or nonfat milk. Please don’t. There are enough servings (over a quart) that one 150 calorie cup of milk is not going to blow any caloric budget you may be trying to chase down. If you are feeling truly indulgent you might even go in for a scant cup of half-n-half or a half cup (gasp!) of cream. Whole milk was fine for me.

Garnishes? Well, you could use croûtons (garlic would be nice, but I bet cinnamon-nutmeg would be better), roasted shelled pepitas, cooked chopped bacon, a little dollop of creamy goat cheese, a small heap of gruyere, snipped chives, black pepper, or nothing at all (which is how I just had it). This is a soup that definitely gets better as it sits and oh god I can’t wait to have it for lunch tomorrow. With a loaf of good bread and a small tossed salad it is eminently fine light dinner fare for fall and winter.