This recipe was one of my very first cooking experiments, almost 30 years ago.
I was a student in Jerusalem at the time, and I lived next to the market place. I didn’t know squat about cooking, but the colors and aromas of the market lured me in.
There, at the market, I saw butternut squash for the first time. (It was a novelty in Israel.)
I asked the vendor how to cook it. She gave me a vague explanation of which the only thing I got was to season it with nutmeg.
I took squash home and played with it, not forgetting to add nutmeg. The result convinced me that one day I’d be a decent cook.
The recipe migrated with me to America and had gone through many twists and turns. One thing remained constant: the secret ingredient, nutmeg.
Most recently I made it with the Wolf Gourmet Blender. I combined roasted squash, sauteed onions, and seasoning in the blender and whipped it for 5 minutes. The intense blending whipped a lot of air into the soup rendering it light and custardy. The gentle heating left the flavors bright and delicate.
Check out this short video showing how the blender cooks the soup, and enjoy the recipe below for yourself.
- 2 cups chicken or vegetables broth
- 1 cup half and half
- One butternut squash, roasted, peeled, and seeded
- One onion, peeled and sliced, sauteed in butter until tender
- Two garlic cloves, chopped
- One teaspoon brown sugar
- 1/4 teaspoon nutmeg
- Salt and pepper, to taste
- Place all ingredients into the Wolf Gourmet blender container in the same order they are listed and secure lid.
- Set to “Soup” mode.
- Press start.
- Pour into bowls and garnish with some chopped greens.
- If you don't have a power blender, blend the soup until creamy and then heat gently on the stove.
- Tread carefully with the nutmeg. Too much can give the soup a bitter flavor.