We take a less-is-more approach to squash soup. When we’re eating it, we want the most vegetable and the least amount of anything else. The sweet potato isn’t absolutely necessary, but it helps get the consistency right, especially if the squash is watery.
Ingredients
- 1 butternut squash (2 to 2/12 pounds), halved and seeded
- 1/2 sweet potato
- A couple of splashes of Frankies 457 extra-virgin
- Fine sea salt
- Freshly ground white pepper
- 1/2 teaspoon Chinese five-spice powder, or more to taste
- 1 cup water
Step by step
- Heat the oven to 350F. Coat the squash and sweet potato with a light slick of olive oil and season with salt and pepper.
- Arrange the squash cut side up on a baking sheet, stick the half potato on there with it, and roast for 1 hour, or until both are very tender. Let cool slightly.
- When the vegetables are cool enough to handle, scoop the flesh from the skins and combine in a blender. Add a large pinch of salt, the pepper, the five-spice powder, water, and honey and blend until smooth. Taste and add more honey if you want it sweet or a tiny pinch more of five-spice powder to round out the flavor.
- Pour the soup into a pot and reheat, then ladle it into bowls, nice and hot. To dress it up, drizzle with Frankies Extra-Virgin Olive Oil just before serving.