Butternut Squash Soup With Jalapeno and Ginger

Winter is soup time.

While I am actually a big fan of soup year-round, there comes a point in fall when I celebrate the start of soup season and begin dreaming about big steamy pots of soup simmering on my stove top. There is potentially no better way to scent the entire house. My husband invariably comes down the stairs, lured by the smell of onions and wine or herbs, and exclaims at how great it smells. The great thing about soup is how well it keeps and what an easy and delicious lunch it makes for the rest of the week. There is nothing easier than taking a container of soup to work with you and heating it up. And no better lunch on a chilly day.

Soup is mostly an improvisational undertaking for me. I spend up-front time imagining what might taste good, considering what is in season, or in the fridge, and what I might combine to satiate my particular soup craving. There is nearly always at least a day of daydreaming that precedes any cooking and it builds the anticipation and excitement. "Guess what kind of soup I am going to make!" I'll say to just about anyone, and then launch into a description of my imagined soup extravaganza. Because of the extemporaneous nature of my soups, it is not often that we eat the same one twice. But the butternut squash soup here is a family favorite and has been made countless times in just about this exact form, because it is hard to make it any better.

I have actually not really liked many of the butternut soup recipes that I have tried in the past -- most of them are either too plain (just pureed squash!) or too sweet. This one has a spiciness and a warmth to it that compliments the squash and deepens the complexity of the meal.

Butternut Squash Soup with Ginger and Jalapeno

Olive oil
2" fresh ginger, peeled and chopped
1 head of garlic, peeled and chopped
1 or 2 jalapeno or other spicy chilis, seeded and choppedsalt & black pepper
1/2 tsp cayenne (more or less depending on heat preference and strength of cayenne)
4c vegetable stock
3 medium or 2 large butternut squash, peeled and seeded and cut into 1" cubes (about 8 cups)
1 tablespoon brown sugar or maple syrup
optional: milk, soy milk, cream or plain yogurt

Prep all of the ingredients first to make the cooking go quickly. In a large stock pot, heat the oil and add the ginger, garlic, jalapeno and a teaspoon or so of salt. Stir and then cover and cook on medium heat for a few minutes. Keeping the pot covered will prevent the moisture from evaporating and the garlic from browning. Once the mixture is soft and fragrant, add the cayenne and black pepper and cook for another minute or so. Add the stock, 2 cups water, sugar and squash and bring to a boil. Reduce heat to simmer and cook until squash is soft, 30 or 40 minutes. Once the squash is soft, puree the soup and then season with salt and pepper to taste. Add more water at this point if you want the soup to be a thinner consistency. You can add the optional milk or cream, about 1/2 cup or so, and then cook for a few minutes longer. Or, you can serve the soup with a swirl of cream or plain yogurt as a garnish. Serve with homemade crostini for dipping. Makes enough for a meal for 4 with leftovers for lunch.

Ryan's Herb Crostini

Slice 1 fresh baguette thinly and lay on baking sheets. Brush with olive oil and a mix of herbs -- oregano, basil, thyme, rosemary, etc. Bake in the oven at 350 until the crostini are crisp but not burnt. Can be stored in an air tight container for several days up to a week.