This was a discussion in the making. My teacher asked about a good squash recipe. Well I said usually I put things like all spice and cinnamon and heavy cream in mine. So I polled some friends and and we agreed on some basic things.
About 6 cups of squash which could be acorn or butternut. The squash itself should be either cut in half’s and cooked faced down or up with butter some spices and maybe some brown sugar (without the seeds). About 400 degrees for about 30 mins or so.
Now either a chicken or vegetable stock about 3 to 6 cups, how think do you like it. Also the other reason is you might want to add water or a nice white wine. Remember when you add the squash puree it first.
Here is where we came up with some many ideas on what to add to it after that. For spices the list included salt, pepper, allspice, dill, sage, bay leaf, thyme, basil, garlic, cayenne pepper, ginger, nutmeg and cinnamon. Think of what you like to taste, be creative, use what you like.
Next other items to add, we all agreed that we hadn’t had great luck with normal potatoes, but sweet potatoes were a plus, other things you might use. Celery, Fennel, Carrots, Apples could be Granny Smith, Gala, Fuji, Onions could be yellow or white caramelized or lightly brown. Honey or cream even Mascarpone cheese or Gruyere, even Swiss is a nice accent to the soup. Don’t forget croutons, favored or not.
Make it your way, see what you can come up with and let us know.