I make a version of this soup for Thanksgiving every year, sometimes I add a few chopped apples to the butternut squash. This year I put apples, apple chicken sausage and Calvados in my turkey dressing so I left the apples out of my soup. I made the Gorgonzola walnut toasts as a nice side to the soup which I like to serve as an appetizer. The soup recipe is my own and the recipe for the toasts is from Deborah Madison’s Vegetable Soups.
For the soup
2 pounds butternut squash cut in cubes
1 yellow onion, chopped in small pieces
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 tablespoon butter
1 tablespoon olive oil
1 & 1/2 quarts of chicken stock
2 thyme sprigs or 1/2 teaspoon dried
Sea salt and black pepper
2 tablespoons chopped fresh parsley
1. Heat the butter and oil in a large soup pot. Add the onions, carrots, celery and the thyme sprigs or dried thyme. Cook and stir about 5-8 minutes, until vegetables soften. Add the butternut squash cubes, salt, pepper and enough chicken stock to barely cover the squash. Simmer, adding more stock to pot as needed until the squash is tender, about 30 minutes. Remove thyme stems from soup pot. Pass the soup through a food mill or purée it, then return it to the pot, check seasoning and thin with chicken stock to achieve desired consistency. Serve with chopped parsley on top. Makes 12 small servings.
For the toasts
1 baguette, thinly sliced
1/2 pound crumbled Gorgonzola cheese
6 tablespoon butter at room temperature
1/2 cup walnuts, toasted and finely chopped
1. Toast the baguette slices under the broiler until browned on one side, then turn and brown a little bit on the other side. Mash the cheese and butter together then stir in the walnuts. Spread the cheese mixture on the lighter side of the toasts and broil until the cheese is bubbling. Remove and serve with the soup.