Molly O'Neill's Roasted Squash Soup with Cumin

I wish this was my excuse for disappearing on you with nary a peep for the past three weeks, but alas, it's not. I'll just say the following words:

My
Editor
Finally
Got
Back
To
Me
With
Revisions
And
A
Publication
Date
Comma
Holy
Hell
Comma
Which
Is
Next
September
Hyphen
SEPTEMBER
Hyphen
Which
Means
The
Final
Manuscript
Is
Due
In
January
Period
THIS
JANUARY
PERIOD
Even
Though
I
Think
It
Will
Probably
Take
A
Lifetime
Before
I
Am
Ready
For
The
Publication.
Period.

And then my head exploded! It's taken me a little while to gather myself.

So now that you're up-to-date on the state of the manuscript and my nerves, I would like to take a moment to pay tribute to and take leave from several food combinations.

Beets and goat cheese.

Carrot and ginger.

Butternut squash and apples.

These are all lovely combinations, it's true! And once upon a time, they were fresh and novel and we gobbled them up with gusto. But, folks, I am sick and tired of them. They make my soul weary. When I see them on a menu or in a cookbook, my eyelids droop.

And it's part of the reason why I've had a butternut squash sitting in the fruit bowl for over a month. Every time I've looked at it, it has bored me to tears.

But last night, I gave myself a stern talking-to (I think you would have approved) - it simply would not do to let that squash slowly rot into oblivion nor would it do to leave the blog silent for yet another day. So I pulled down the brilliant Essential New York Times Cookbook (which holds almost every recipe I've ever clipped from the New York Times and is, quite possibly, the desert island cookbook you've spent your whole life looking for, or at least mine) and went a-recipe-hunting.

It was a rather quick hunt. Right there on page 147 was a recipe from Molly O'Neill (from this article, which I've now read twice but still haven't understood how the recipes fit in with the piece - is it just me?) that has you roast butternut squash and turn it into soup with ground cumin, vinegar (hallelujah!) and cayenne. No apples in sight! (Though there's sugar in the soup, which gave me the heebie-jeebies, just a little bit.)

The soup is punchy and hot and sour (instead of the cream swirled in at the end, I added buttermilk), and a sprinkling of squash seeds (I actually used pumpkin seeds) toasted in oil and cumin provides a welcome crunch and additional top note of flavor. It's a fine little soup, just enough to get me out of my rut, just enough to fortify me as I start to revise the manuscript.

We're almost there, folks! I can hardly believe it.

Molly O'Neill's Roasted Squash Soup With Cumin
Original recipe here
Serves 4

1 large (about 3 pounds) butternut squash
3 teaspoons vegetable or olive oil
Kosher salt and freshly ground pepper
1/4 cup pumpkin seeds (or simply use the squash seeds from the butternut)
1 teaspoon ground cumin
4 1/2 cups chicken stock
1 clove garlic, minced
1/2 teaspoon cider vinegar
Small pinch of sugar
Generous pinch of cayenne pepper
1/2 cup buttermilk

1. Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil. With a large knife, split the squash in half (scoop out and reserve the seeds, if you plan on using them). Brush the cut side of the squash with 2 teaspoons of oil and sprinkle with salt and pepper. Place cut side down on the large baking sheet and roast until very tender, about 35 minutes.

2. If using the squash seeds, remove any orange fibers from seeds and rinse them under running water. Drain and place on paper towels to dry. Toss the squash or pumpkin seeds with the remaining teaspoon of oil and 1/2 teaspoon of the cumin, and season with salt. Place in a small but heavy pan and toast over medium-high heat for about 10 minutes, stirring constantly, until fragrant and golden-brown. Remove from the heat and set aside.

3. Scoop the flesh from the squash shells or peel off the blistered skin, using a sharp-edged spoon to help it along, and place the flesh in a pot. Add the chicken stock, garlic, vinegar, sugar, cayenne and remaining cumin. Bring to a boil, lower and simmer, uncovered, for 10 minutes. Remove from heat.

4. Using an immersion blender, purée the soup until smooth and creamy with no lumps. Stir in the buttermilk and heat through. Season with salt and pepper to taste and serve garnished with the squash or pumpkin seeds.

Comments

[BF]

thinking of you, luisa - and wishing you lots of luck over the next 2 months. you can do it!

[multikulinaria]

How exciting! I'm sure you're capable to get through with phase #2 on time and nerves intact.
If you need a break, you're invited for dinner...

[lauren@spicedplate]

Luisa -- you can totally do it! I love your writing and recipes, and am looking forward to your book.
What a great recipe -- cumin is such a delightful spice.

[Suzy]

Liking the idea of roasting the squash whole. So you don't have to peel it, which is SO tedious.

[Michelle]

Good luck to you! I can't wait to get your book...

Thanks for the inspirational recipe. I've got lots of squash that I've been using as decorations.

Have you ever drizzled Austrian pumpkin seed oil on your Kuerbis Suppe?

[Jess]

Oooo, vinegar! And buttermilk! Yes, please. (It's going to be an awesome two months for you, my friend. I know it.)

[jenny]

congrats, luisa! believe it or not, you're actually on the downhill part of the journey now. enjoy the rush of wind in your face (and some more soup on the side). :)

[Kathryn O]

Punchy hot and sour -- I love it! Good luck with your book, you're on the homestretch now!

[Zoomie]

You may feel like you're expected to be the Energizer Bunny for the next two months, but take a moment to savor the soup and be sure to tell us about it. We love the way you describe your world.

[Sasha Gora]

cannot wait for you book!

i love toasted pumpkin seeds thrown on top of a hot bowl of soup. this looks like a nice alternative to more squash and pear. i also quite like squash with tahini and made into a salad. no apples in sight there either!

[A Plum By Any Other Name]

Hang in there! I appreciate this *new* way to prepare butternut. I've been avoiding eye-contact with a lone squash that has been lingering in the corner of my kitchen. No more, I say. Thanks! :)

[Luisa]

BF - Thanks, pal. I'm cheering you on, too. Five More Days!!

Peggy - thank you!

Suzy - yes, ma'am. In fact, I just pulled the skin right off the roasted halves. Going to change that in the directions now.

Michelle - All the time! http://www.thewednesdaychef.com/the_wednesday_chef/2009/01/things-ive-lear.html

Jenny - thanks, dear! Love that image of the wind in my face. :)

Zoomie - indeed, that is how I've been feeling...all year!

Thanks, all!

[Oana from dishchronicles]

That's awesome Luisa. Good for you.

[Amy]

Oh your writing in this post was so so funny, I think I nearly laughed out loud throughout the whole thing.

And I'm so excited for your book!! It's a little bit ironic because as one of your readers your book can't come fast enough... I can't wait to read it. Good luck on this last stretch Luisa.

[Sulky Kitten]

Wishing you lots of luck Luisa, I've been reading your blog for a long time and I've enjoyed lots of fantastic food because of it. You'll get there, and when it's published, I'll be one of the first to buy it.
Keep going!

[The Travelling Chopsticks]

I absolutely loved the sound of this recipe!! Although i must admit, i am still a big fan of carrot and ginger...but I am an even bigger fan of butternut squash and cummin...well anything with cummin in to be honest! Good luck with your publication - we all know you will do a fabulous job! X

[Laura]

Good luck, Luisa! I just made a butternut and tomato soup that was a nice change from the usual (New England Soup Factory).

[Keri]

O I sooo can't wait for your book! And thank you for retiring those flavour combinations. I've never even tried apples and squash, although I adore both. The whole idea just seems so... cloying. Anyway, cumin and squash is an idea I can get behind. Also, your post has reminded me that the brilliant women of Canal House make their squash soup with a little preserved lemon. Mmmm.

[Emily Schneider]

Great to hear from you! We all stand behind you and believe in you! You CAN do it!

Thanks for checking in and letting us know what's up in your world.

[Anna]

I am going to try this. You are the first person I see who used buttermilk instead of cream or butter. I am impressed.

[Tim]

Can't wait for the book and am def going to make this soup.

[Row]

Hmm, I've never roasted a squash before. However, there's always a first time and this looks like the recipe to give it my first go! On another note, yaaay for a publication date! Now I can do the countdown to the day I can buy your book! :D

[Stephanie]

And then your head exploded! I love it! One happy note: perhaps revisions are not as tooth-pullingly awful as actually creating the writing in the first place? Perhaps? I can only hope . . .

I wish you lots and lots of luck (and lots and lots of Christmas cookies to help you along). (:

[Selkie]

I love to open your site, and find a new post. Yum soup. Yea... wind in your face! All downhill now. BRAVO!

[Jillian@TheHumbleGourmet]

I can definitely identify with your boredom of all things butternut squash, but this sounds refreshingly different. I've always liked squash when it's played up to it's savory side more so than it's sweet side. Love the blog!

[kickpleat]

You can do it!!! Hooray!!! Good luck!!!! And yes - although I do love a squash and apple soup, I also could so go for one with a dash of vinegar. Bookmarking!

[lechow]

congrats and yikes!

beets, chilies, mint, and feta

carrots and coriander (and sherry!)

butternut squash and hard cider (or just nix the soup and roast it with sausage, rosemary, sultanas, + bechamel and call it a day!)
;)

[Mallory]

I know exactly what you mean...can we add coconut and curry to the list? Way to shake things up with the squash!

[Charlotte]

Luisa - I'm with the rest. The hardest part is already done. Breathe and all will be well. I too was avoiding a butternut squash but one afternoon I bunged it in the oven to roast (my standard operating procedure as I'm sure I would lose a limb if I tried to cut the things without roasting them in advance) and then made a lovely butternut squash and cashew curry for supper - divine and different from my normal squash and apple (or pear) soup. Thanks for this recipe for my next squash showdown.

[Gemma]

good luck Luisa! you can do it, I'm so looking forward to reading the book come September.

[Caffettiera]

I never, ever had butternut squash and apple together. I did not even think they could work. Did I just live on Mars for the last thirty years? Or is it a regional thing? Well, to me at least a novel idea :)

Good luck with your book!

[Molly]

oh, dear Luisa,

how IS it you can make not just PANIC fresh, funny and wonderful, but butternut, also?

with skills like these, the revisions will be a breeze ;)

now go get crackin', sweets.

m

[zuza]

cool, i needed some more squash ideas! and here are some more beetroot ones

http://cheesy-mash.blogspot.com/2011/11/koya-on-frith-street.html

btw i loved that article from the NY times, even if it wasn't relevant ;o)

zx

[jb]

You can never go wrong with winter squash soup. It's always so comforting and soothing, so perfect for fall! And the color is so beautiful. I love the pumpkin seed garnish, too.

[vicki]

I'm suddenly really interested in this recipe since I had the most wonderful butternut squash soup at a restaurant called La Fonda in San Antonio. They added red jalapenas and garnished with sour cream, crema fresca, and toasted squash seeds.

[Monica]

Lovely soup--roasting first is a great option.

And (having been an editor for many years) I can confidently report that most of my authors found responding to editing far less of a chore than the original writing. You're nearly there! You can do it!

[Korinthe]

Belated but no less sincere congratulations!

And it is good to read you again, as always, thank you.