My dad and stepmother are visiting New York this weekend. They are now retired and spend most of their time in a warm climate. New York decided to give them a taste of the winter weather they’ve been missing as winter came really early this year! While the purpose of their trip is to spend time with their grandchildren, a visit to New York City wouldn’t be complete without a visit to Times Square and more specifically a Broadway show! I became a little nostalgic thinking about my days working at db Bistro Moderne in the theater district. Those pre-theater rushes were no joke! One of my favorite recipes from my days in the kitchen there is Butternut Squash Soup. Here is the recipe so you can make it this weekend and warm your body from the inside out!
Butternut Squash Soup
Makes 4 servings
1 large butternut squash, peeled, cubed and seeds removed
3 tablespoons olive oil
Freshly Ground black pepper
1 tablespoon butter
1 yellow onion, chopped
1 celery stalk, sliced thin
1 large carrot, chopped
1 quart vegetable stock
-Preheat oven to 400°F. Toss the butternut squash with 2 tablespoons olive oil and season with salt and pepper. Arrange butternut squash in an even layer on a large sheet pan. Roast in oven for 20-25 minutes.
-Meanwhile in a large pot over medium heat, melt the butter and add the remaining tablespoon of olive oil. Add the onion, celery and carrot and cook 7-9 minutes, until tender. Season generously with salt and pepper.
-Add roasted squash to the vegetable mixture and cover with vegetable stock. Simmer for 10-15 minutes.
-Blend carefully in small batches until the soup is smooth and creamy.
-Serve garnished with fresh thyme, your favorite croutons or a drizzle of crème fraiche.