1 butternut squash – cut into quarters, seeded (save and toast the seeds with the roasting squash), placed flesh-down on a roasting sheet in a 350F oven for about an hour
1 medium yellow onion, chopped
1 celery stalk, chopped
1 carrot, chopped
1-2 cloves garlic, minced
fresh thyme and/or sage (optional), minced
*nutmeg, freshly grated
2 TBSP butter
2 TBSP olive oil
2 TBSP flour
1 cup milk
Saute the chopped onion, celery, and carrot in 1 TBSP each of butter and olive oil over medium to medium-high heat for about 5-10 minutes.
Reduce heat to medium-low and add the garlic and fresh herbs if desired. Season with salt and pepper. Cook for 1-2 minutes more. Add the roasted butternut squash pulp.
Add 4-6 cups of water or stock (depending on squash size). Stir. Bring to a boil. Reduce heat to simmer for 30 minutes until vegetables are very tender.
Transfer squash mixture to a blender or food processor and process until smooth.
Heat the remaining butter and oil over medium heat until the butter is melted, add 2 TBSP flour and whisk to form a paste. Slowly add the 1 cup of milk and stir until it thickens.
Stir in the pureed squash mixture, season with salt, pepper, and nutmeg and warm through.
Serve with the toasted squash seeds and Greek yogurt, sour cream, or creme fraiche. A green salad and French bread round out the meal perfectly.
Wine pairings: Viognier or a rich Chardonnay; Beaujolais if you must have red.
*Notes – a pinch of cinnamon in this soup is perfect for the holidays. Coriander is a complimentary spice as well.