Miles Davis and Sage&Spiced Butternut Soup
Oh yes, I know the title has all the connotations of cold winter day. And no, even though spring is officially here, today does not feel light and breezy. Today is overcast, dreary, and void of birds chirping and warm sunshine. So I am putting the hope of spring on a back burner this afternoon, and embracing what winter apparently has left to give us. There is something to be said for quiet days and comforting soup. Something that makes you slow down and clear your head.
This is my chefs recipe, and it is a beautiful balance of spice and sweetness that compliments the nutty and smooth squash.
Sage and Spiced Butternut Soup
2 medium yellow onions, medium dice
4 stalks celery, medium dice
4 carrots, medium dice
1 large butternut squash, peeled, seeded and diced
extra virgin olive oil
1/4 cup – 1/2 cup of brown or white sugar
nutmeg, cinnamon, cloves and all spice to taste
salt and pepper to taste
2 tbsp chopped fresh sage
1 cup of heavy cream
Set the oven to bake at 350 F. Peel, seed and chop the butternut squash into a large dice. The size doesn’t matter too much, since the soup will be pureed, but dicing it makes for a shorter and even roasting time. Put the squash on a sheet tray, drizzle with olive oil and season. Roast until fork tender, about 30 minutes. Meanwhile, heat a few tablespoons of olive oil in a large pot over low heat, and add the diced onion, celery and carrot. Sweat for about 5 minutes and add the sugar and spices. The sugar will draw liquid out of the vegetables and work to slowly break down and caramelize them. Stir occasionally, pondering life’s mysteries, until the squash is ready. Add the squash, sage and add enough water to cover. Bring to a boil and let simmer for 5- 10 minutes. Add the cream, bring to a boil once more and blend a little bit at a time in a blender, or all in one shot using an immersion blender (these babies are an amazing help in the kitchen!). Season to taste and enjoy with a little bit of Miles Davis circa 1956 (click on photo for link to youtube) (and yes, this is quite possibly my favorite piece of music, hence why it is my blog title).
Photo credit smitten kitchen (I did not use her recipe, though it looks equally as satisfying!)