Butternut Blogapologies

I realize it has been way too long; I'm backblogged two weeks at this point. I was in Savannah, where the days were long and the nights were short but really that's no excuse.

Here's a recipe. Enjoy the end of winter and I'll try to make it up to you with this Friday's post.

Lots of love,
Allison

Roast Butternut Squash Soup with Chive Oil
Everyone keeps asking for a great Butternut Squash Soup. My students love this one, with or without the oil (if you don't have the time, use a vivid green olive oil instead, loaded with fresh ground black pepper).

1 medium (about 2 pounds) butternut squash, halved and seeds removed but not peeled
1 large Vidalia or Maui onion, cut into large chunks
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
4 cloves garlic, peeled smashed
1 apple, peeled, cored and cut into 1-inch chunks
2 fresh sage leaves
4 cups low-sodium chicken stock
1 teaspoon balsamic vinegar
Pepitas, roasted (for garnish, as desired)
Chive Oil (see recipe below)

1. Heat the oven to 400F. Toss the onions and squash with oil and sprinkle with salt and pepper. Reserve bowl with oil and place squash and onions on a sheet tray, cut side down, and roast until caramelized; about 45 minutes. If the onions soften before the squash, remove and reserve in a medium-large saucepan.
2. Toss the garlic and apple chunks with the remaining oil, and place on the roasting pan with the squash for the last 15 minutes of cooking.
3. Peel squash, and add it to the saucepan with onions (if you haven't already), apple and garlic. Cover with chicken stock and add sage leaves. Bring to a boil and simmer for 15 minutes, or until all the vegetables have completely softened.
4. Working in batches, puree in batches in a blender or using an immersion blender. Return the soup to the pot and reheat. Stir in the vinegar. Garnish with pepitas and chive oil, if desired.


Chive Oil
1 small bunch chives
½ - ¾ cup olive oil
Fine mesh or cheesecloth-lined strainer

Bring a small pot of water to a boil and blanch chives in water for 1 minute; immediately cool in ice water. Ring out every last bit of moisture from the chives. Place chives in a blender or mini chop and cover with olive oil. Puree for 15 to 20 seconds. Let chive mixture sit for 30 minutes. Gently pour oil through a strainer; oil should be a vivid bright green. Discard pureed chives and cheesecloth. Will keep for 1 week. (Keeps best in the fridge; oil will get cloudy, let come to room temperature for 20 minutes before serving.)