'Tis the season for soup

By Helen Klein

When the weather is as cold as this, there’s no such thing as too much soup.

The next candidate for the stockpot in my house was a butternut squash, whose flame-colored flesh became sensationally sweet when roasted. Spiked with some ginger, cinnamon and ground coriander, and smoothed with a teaspoonful of honey, the squash had a vaguely Mideastern flavor that both soothed and satisfied.

This seductive soup was easy to make, too, its creamy texture achieved through a few whirls of the food processor.

And, if you don’t have a butternut squash, there are other options. Acorn squash would work well for this recipe, as would a couple of sweet potatoes.

Add some warm bread (freshly made baking powder biscuits are de rigueur in my home), and you’ve got the makings of a light lunch or dinner that’s perfect after a session of shoveling or sledding.

Butternut Squash Soup 

Serves four

Ingredients

1 small butternut squash, halved and seeded

2 tsp. cinnamon

1 slice fresh ginger, about the size of a quarter, peeled and chopped

1 tsp. ground coriander

2 tsp. honey

1 cup vegetable stock

1/2-1 cup water

Salt and freshly ground black pepper, to taste

Directions

Lightly oil cut side of squash and roast at 450 for approximately one hour, till fork-tender.

Peel squash and cut into chunks. Purée in food processor or blender till smooth. Add cinnamon, ginger, coriander, honey and stock and whirl to blend. Add water, slowly, till creamy but still thick. Season with salt and pepper to taste.

Reheat if necessary over medium heat, stirring occasionally.