First up at bat in the TV Dinner review gauntlet: Claire Robinson’s Butternut Squash Soup.
Internet, can I just tell you how much I looooove the show 5 Ingredient Fix? It’s freaking awesome. Claire’s sassy, kinda brash, and adorably southern. And she doesn’t like shopping for a ton of pricey ingredients either. Yeah, we’d totally be besties in real life. Now if know me personally, you know how much I *detest* soup. Yes, soup. It’s very existence angers me. Either drink your drink or eat your food, people! What is this in-the-middle broth business? Completely useless in my opinion.
But I’m getting older. And I’ve been surprised by my constantly maturing palette. (Um, hello. I now eat guacamole, asparagus, clams casino, and grilled onions. With gusto. Bizarre, I know.) So I figured I’d give this soup business another go ’round, even though I assumed a soup made out of squash would just taste like glorified baby food. But, guys? I was so deliciously wrong.
As the show’s title obviously states, this recipe only calls for five ingredients; a 3 lb. butternut squash, chicken stock, olive oil, shallots, and curry powder. (Yes, I know the pic shows an onion, garlic, and veggie stock. So maybe I improvised a bit. I didn’t feel like taking off my jammies and going to the store.) Though the soup takes over an hour and a half to finish, the steps are all actually pretty easy. Except the first one. This Claire chick makes splitting a 3 lb. butternut squash in half seem easy. It’s not. You’ve been warned.
Once the bad boy was hacked in half, I scooped out the seeds (and wondered if there was any cool use for them. Any ideas? Anyone? Bueller?) . I drizzled some olive oil over the cut edges and generously sprinkled with salt and pepper (I know. That’s technically two more ingredients, for a grand total of seven. But Claire says those are free ingredients. I like free.)
Then I flipped those babies over on to a baking sheet, and popped them in the oven at 375 for about an hour, until they were soft with roasted goodness. Meanwhile, the smell that wafted through my house? AMAZE-BALLS. Seriously. Smelled like heaven and kitten cuddles.
Once they were cool enough to handle, I spooned the guts out into a bowl.I probably should have waited a bit longer to do this. The process was a lot of me burning my fingertips and dropping chunks of squash flesh while muttering under my breath “Oooh…aaah! Achi-mama that’s a hot! Oh Oh Oh got it, yowza! Okay. Ow!” Really. Let it cool first.
I grabbed the new love of my life (sorry, Hubs) and sauteed the chopped shallots (okay, FINE! Onions and garlic!) in some olive oil till softened, and added the squash guts, chicken stock and curry powder. I brought it to a boil, covered, lowered the heat, and let the squash break down for about 10 minutes. Then I just threw all that pretty orange chunkiness into a blender and pulsed till it was pureed to my liking. (Which was probably a little on the chunkier side but I was really having to fight my hatred of soup. Squash chunks made me feel like a rebel against the Soup Establishment.) I added a little salt and pepper, stirred one last time, and ladled into bowls for The Hubs and I, fully prepared to further cement my fear and loathing of soup.
Holy crap, y’all. It’s amazing. I wanted to hate it. I really, truly did. But I don’t. I don’t at all. I love it so, so much. I dream of it. I want to dip everything in it. Paired with an artichoke? Yes. Bruscetta? Uh-huh. Grilled cheese? You betcha. My fingers? No shame at all.
Damn, you guys. It’s just stupid good.
Curse you, Claire Robinson, for making it so easy to prepare this nutritious soup I hate that I love!
Lady B’s Final Say So:
- Ease Factor: 4 out of 5 noms
- Taste Test: 5 out of 5 noms
- Truth in Advertising: 5 out of 5 noms
- The Hubs’ Vote: 5 out of 5 noms (and 3 helpings)
- Yeah, but is it pretty?: 4 out of 5 noms
- Overall: OM NOM NOM NOM NOM!
{originally posted 12/12/11 here}
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