Easy Butternut Squash Soup

The best butternut squash soup I've ever had was at the Museum of Fine Arts cafe here in Boston. I haven't been able to find a recipe like it, but this one is pretty good, too, and probably healthier. I just roast a squash with onion and garlic, and whiz it in the food processor. And don't skimp on the cream: trust me, it's a small amount and it's better with.
Butternut Squash Soup
1 butternut squash
1 small yellow onion,quartered
1 head garlic
2½ cups chicken broth
¼ tsp freshly grated nutmeg
¼ cup cream
Salt and pepper to taste

Preheat the oven to 400°. Roast your squash one of two ways. Slice it lengthwise, unpeeled, and scoop out the seeds; then place it face-down on a baking tray (you can lightly oil the cut side if you're not using a silicone mat). Or dice the squash, peeled, into bite-sized cubes, and toss with a tablespoon of olive oil. Use a very sharp knife, since the squash is hard to cut.


Place the garlic on a sheet of foil and drizzle with a bit of olive oil, then wrap up the garlic in the foil. Drizzle a bit of olive oil on the onion quarters as well. Place the onion and garlic on the baking sheet, and roast all the vegetables for an hour, until the flesh is easily pierced with a fork (the halved squash might take an extra 15 minutes).
When the vegetables have cooled a bit, remove half of the roasted cloves from the head of garlic, and out of their skins. Puree them with the onion and about 5 cups of the squash (you can increase quantities of the other ingredients if you have more squash) in a blender or food processor. You may need to add half of the chicken broth if the blade gets stuck. Pour the puree into a pot, adding the rest of the chicken broth, and heat the soup. Add the nutmeg and salt and pepper to taste, and stir in the cream. Serve with a crusty piece of bread, spread with some of the remaining roasted garlic, if you like.

Moosewood's Cheesy Potato Soup

My friend Jill made this soup for my birthday last year, and I had to ask for the recipe. It's hearty and just what you want as the weather gets chilly. I like to puree a little over half of the soup, so you get that creamy texture but still have some good chunks. It's easy to make, and can come together in under half an hour.

Moosewood's Cheesy Potato Soup
3 tbs butter
2 cups chopped onions
1 garlic clove, minced
2 large potatoes, peeled in large dice
1 large carrot, peeled and chopped into chunks
3 cups vegetable stock or water
2 tbs fresh dill
4 oz. cream cheese
1½ cups milk
1 cup grated cheddar (3 oz.)
Salt and pepper to taste

In a large pot, saute the garlic and onions in the butter until translucent. Add potatoes and carrots and saute 5 minutes longer. Add the stock and dill and simmer until vegetables are tender (expect 15 to 20 minutes). Stir in the cream cheese and milk. Season with salt and pepper. Stir in the cheddar and cook until just melted.

I throw chunks of cheddar in the food processor to shred, and then ladle about half of the soup in to puree.

Then return the velvety mixture to the pot, stir to combine, and add the cream cheese and milk.