Winter Soup Idea: Butternut Squash and Garlic Soup

With a foot of fresh powder on the ground and snowdrifts that would give the Great Sand Dunes a run for their money, winter is still bearing down hard on in the northern latitudes. While I've got the gear to venture out and restock my pantry, I certainly don't have the motivation.

That's why I always like to keep a butternut squash handy during winter. They last for months in a cool dry place, and are good for a hearty side or a luscious soup when mother nature decides to turn your neighborhood into a giant snow cone.

I know some of you are going to look at the ingredients and wonder why I'd used plain old water instead of stock, but trust me, it doesn't need it. By roasting the squash and garlic until nearly burnt, the Maillard reaction does its job in turning these humble vegetables into meaty umami bombs that will have vegan dinner guests accusing you of adding pork stock to the soup.

To finish the soup, I simply toss the roasted veggies in a blender along with some water and a bit of tahini and you get this striking orange soup. While there isn't enough of it to contribute a sesame flavor, the small amount of tahini adds a subtle earthy undertone and gives the soup a tongue coating creaminess without a drop of cream.

Most people tend to cut the squash into cubes or chunks, which makes it easier to eat if you're having them roasted, but cutting them into thinner slices not only makes them roast faster, you also get more surface area for the squash to caramelize, increasing both the intensity and sweetness of the soup.