Butternut squash are oppressing my people
But I think my people kind of like it.
I’ve been getting a couple of huge butternut squashes each week in my produce box, but I prefer to use kabochas for roasting, which is my default squash-prep method. So what’s a girl to do with all the butternut piling up?
This first soup, from a couple of weeks ago, had a healthy dose of harissa (a dried pepper and spice paste) added just at the end of sauteeing some onions, and a bit of lemon juice to finish it before serving. The thyme pesto also had some arugula because a pesto made with just almonds and thyme would be too intense for me. I sprinkled on toasted almonds for a touch of crunch.
And then you make more soup, to keep the pile of squash in the corner of the counter from tipping over:
The second soup followed the same formula, but with dried casabel chiles, fire roasted tomatoes, toasted cumin and a little masa harina as seasoning. The crunchy bits there were sunflower seeds roasted with some honey, cumin and soy sauce. The avocado plopped on top to be stirred in for a creamy cool accent, was whipped together with tomatillo salsa for acidity and extra flavor.
Butternut is great for soup; it has a nice deep flavor and blends up perfectly smoothly with no little stringy bits (I prefer kabocha for roasting because it’s just so smooth and dense and holds together nicely.)
We got another squash yesterday in the produce box, but I think the season is over very very soon, and that makes me a little sad, and also relieved.