I have had a go-to butternut squash soup recipe for years. The soup has a sweetness from apples used in tandem with the squash. It is a favorite. Recently as we were dining out for dinner, we were served a savory, spicy, butternut squash soup that really caught my interest. The spices seemed to be cumin and a chili to bring the heat. I had the chance to speak with the chef and he confirmed that he indeed used cumin and cayenne powder to season the soup. The soup was very good and went well with a dry Champaigne. Inspiration had struck and here we are. As I often do, I began creating the dish at home.
I roasted the squash along with an onion and several cloves of garlic. Roasting adds color to the vegetables and a depth of flavor. The kitchen smelled great. Once the vegetables are cooled, the rest of the process is easy. Simply puree the vegetables in a blender with broth until smooth, adding in salt and spices. The result is a delicious squash soup in less than an hour and that includes time for roasting and cooling the vegetables. I also like this recipe because there is no need to peel the squash before roasting.