I love the fall season. Fall is the best excuse to make soups, and butternut squash soups are a fall staple here in the US. I earlier posted a roasted version, and to be honest I can't tell which is the best.

This version is made mostly vegetarian, if you loose the cream and the sour cream and bacon topping. The crispy tart apples plays well with the clean flavors from the soup.

Serves 4-6.

Ingredients:

Soup:

1 butternut squash
2-3 large potatoes
2 carrots
1 chili pepper
1 tablespoon olive oil
1 heaped teaspoon grated ginger
400 ml (1¼ cup) water
½ lemon, the juice of
½ teaspoon cumin
1½ dl (little over 1 cup) heavy whipping cream

Topping:

3-5 thin slices of bacon (+ a sprinkle ghost chili powder)
1 crisp apple, cut in small dices, dressed in juice from ½ lemon + ½ teaspoon honey
roasted pumpkin seeds
1 chili thinly sliced
creme fraiche (sour cream)

Directions:

Microwave the whole butternut squash for 2 minutes to soften it a bit, making it easier to cut.

Cut it in half, peel, deseed and dice the butternut squash. Peel and dice potatoes and carrots.

Sauté the vegetables in a large pot in olive oil for a few minutes. Add water, chili, ginger and cumin. Bring it to a boil and cover it and cook it for 15-20 minutes, until the squash is tender.

Purée the soup in batches in a blender* until smooth. (You can also use an immersion blender.)

Add the cream and season the soup with lemon juice, salt and pepper, heat soup through before serving.

Serve the soup hot with your favorite garnish and a slice of good bread.

*Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.

Dansk udgave

First time I encountered a butternut squash was after moving to the US. Every fall I would see piles of this oddly shaped beige vegetable in the grocery store. They were hard like a pumpkin, but didn't look like the pumpkins I knew from back home. Pumpkin was not something we cooked with in Denmark, at least not in my family. My mom had made pumpkin jam and sugar pickled pumpkin, but the recipes is long gone.

I got to taste a butternut squash soup at a friends house one Thanksgiving, and I kinda liked it, but I was on the sweeter side, and as I recall it, it had nutmeg or some warm spices in it.

I don't have to tell you, but I'm not a fan of pumpkin pie, but I will never pass on a Pumpkin Spice Latte. It must be the coffee that make me love it.

I like a fresher and lighter taste to my butternut squash soup, so I was delighted when I found a soup with few ingredients, including an apple, on CHOW.com. I made a few changes, and got a crisp fresh butternut squash soup, that even my squash-hating husband liked. He ranked it up with his favorite, spicy peach soup, so I must have hit something right with this soup.

Here is my version:

Serves 4 for dinner or 6-8 for an appetizer.

Ingredients:

2 medium butternut squash, halved lengthwise and seeded
2 tablespoons butter
1 Granny Smith apple, peeled and diced
1 small onion
4 fresh sage leaves
3 teaspoons chicken paste*
4 cups (about 1 liter) water
2 teaspoons salt or taste
¼ teaspoon freshly ground black pepper or taste

Garnish:

½ cup toasted pumpkin seeds
½ leek, thinly sliced
a few sugar pickled chilies

Directions:

Preheat the oven to 425°F (220℃).

Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Brush them with about 1 tablespoon of butter all over the cut side. Season generously with salt and pepper. Roast squashes for about 50 minutes, until knife tender and browned on the edges.

Melt the remaining butter in a Dutch oven over medium heat. Add the apple and onion, and cook while stirring until softened about 5 minutes.

When the squash has cooled somewhat, scoop the flesh out with a spoon into the sautéed onions and apples. Discard the skins.

Add chicken paste and water, and bring it to a simmer over medium-high heat. Reduce the heat and let the soup simmer for about 15 minutes, until the flavors are blended. Season with salt, pepper and fresh sage.

Purée the soup in batches in a blender** until smooth. (You can also use an immersion blender.) Season with more salt and pepper if needed.

Serve the soup hot with your favorite garnish and a slice of good bread.

* You can use chicken or vegetable stock instead of the paste and water.

**Be careful when blending hot liquids, it can make the lid pop off, and you may risk getting serious burns on you skin. You can remove the small cap on you blender lid and cover the lid with a clean kitchen towel. You need to hold on to the lid and towel. This will let the steam from the hot soup escape and avoid the lid from popping off. You can also get blenders like the Vitamix, where you can blend hot liquids, without any hassle.

The Danish version:

Bagt Butternut-Græskar-Suppe

Til 4 personer til aftensmad eller 6-8 personer til forret.

Ingredienser:

2 mellemstore butternut græskar, halverede på langs og fjern frøene
2 spsk smør
1 Granny Smith æble, skrællet og skåret i tern
1 løg
4 friske salvieblade
1 liter kylling eller grøntsagsboullion
2 tsk salt, eller efter smag
¼ tsk friskkværnet sort peber, eller efter smag

Tilbehør:

½ dl ristede græskarkerner
½ porre skåret i tynde skiver
lidt sukkersyltede chilier

Fremgangsmåde:

Opvarm ovnen til 220℃.

Kom staniol på en bageplde/bradepande, og sæt de flækkede græskar her på, med skærefladen opad. Pensl dem med lidt smeltet smør, og krydder med rigeligt salt og peber. Bag græskarne i ca. 50 minutter, indtil de er møre og brunede i kanten. De er møre, når du let kan stikke en kniv ned i kødet.

Smelt resten af smørret i en stor tykbundet gryde, og sauter løg og æbletern heri indtil de er bløde, ca. 5 minutter.

Når græskaret er kølet lidt og det er til at håndtere, skrab kødet ud af skallen og ned til løg og æbler. Smid græskarskallerne ud.

Tilsæt bouillonen og kog suppen op. Lad suppen simre i ca. 15 minutter. Krydr med salt, peber og salvie.

Blend suppen i en blender eller med en stavblender. Pas på med at blende den varme suppe, da det kan give skoldninger, hvis låget hopper af. Man kan evt. tage det lille låg af blenderen og dække hullet til med et viskestykke, men der blendes.

Smag suppen til med salt og peber en sidste gang, og server den brændvarm med det ønskede tilbehør.

Velbekomme

NB. Man kan få blendere som f.eks. Vitamix, som gør det muligt at blende varme supper uden problemer.