The humble butternut squash is my go-to for a true autumn soup.
The thin-skinned Cucurbita is plush, earthy, and just a tad sweet. Delicious cubed and roasted or sautéed, when baked and puréed it becomes an especially versatile base for soup. Season it with curry spices, or the heat of Mexican chiles. Try whisking in miso, ginger, and soy, or fragrant rosemary, parsley, and thyme. Stick to Yankee-style cinnamon, nutmeg, cardamom, and maple syrup with a shot of cider vinegar to keep things in line. Please, though, taste as you go and do not over season so the luscious nutty notes of the squash shine through.
