While I realize that the above photo makes this soup look like a bowl of melted cheese (and I have to admit, I can’t really see the problem with that..?) this is probably the best squash soup I’ve ever had. It all started on Tuesday, when I had the delicious squash soup at Poole’s Diner, which is arguably one of the best restaurants in Raleigh.
Every time I’ve tried to make a soup out of winter squash, it’s ended up like a chunky, salty puree, with an overwhelmingly squashy flavor, but not in a good way. I was amazed at how the soup at Poole’s had a smooth, silky texture, and it was flavorful without being overpowering. Since I had two butternut squashes at home, it seemed like a good time to experiment with soup again. Googling turned up variations on the same recipe, and while I was wary, it turns out a really good soup. I think the trick (which isn’t mentioned in the recipe) is straining the soup twice. The first time to get all the seeds and pulp out of the water, and the second time after you’ve pureed the squash, to get rid of any chunky texture. I used a spoon to push some of the soup through the sieve, until there was just a thick paste left.
It’s really good, you guys. It’s smooth, and flavorful, and I’ve been topping it off with a dollop of goat cheese, which is dee-lish. I did alter the recipe a little, adding some extra pumpkin puree that I had, and using an onion instead of shallots. I also left out the brown sugar, because it tasted sweet enough to me.
I ate it with pumpkin beer, because I’m really committed to fall, blogger style. Stay tuned for when I show you how to make almost-sugar-free pumpkin spice flavoring for your coffee. (I’m actually not joking, it’s super gooood.)