Is it too much to hope for a picky eater to love butternut squash soup? Sure, you can eventually get a kid to try something easy, like chicken noodle soup. But with a pureed soup, the picky eater is always suspicious that there’s something lurking in there.
We stumbled upon a solution to this issue at, of all places, a Halloween party. Among the offerings on the table were teeny-tiny shot glasses labeled “Pumpkin Soup Shooters.” We thought there was no chance the kids would go for it, but whaddya know, they gobbled it up, shooter after shooter.
The lesson we took from this was that small quantities have a lot of impact. A skeptical eater won’t be thrilled about a cauldron of squash-based soup, but he might be intrigued by a thimbleful. Of course, once he tastes it and realizes how world-changingly delicious it is, he’ll ask for larger and larger quantities each time.
Butternut Squash Soup
1 large butternut squash
2 cups chicken (or vegetable) stock
1/2 cup heavy cream
1 tsp. salt
Sage leaves for garnish
Preheat the oven to 350 degrees. Split the butternut squash in half lengthwise and remove the seeds. Take a 8 x 11-inch baking pan and fill it about 2 inches deep with water. Place the squash halves, cut side up, in the water (you do not want the cut side submerged). Roast the squash for 90 minutes, or until fork-tender.
While the squash is roasting, trim the ends of the carrots and steam them until they are tender. Heat the stock in a large stockpot.
When the squash is cooked, gently scoop the flesh out from the skin and place the flesh in a large food processor. Add the carrots, chicken stock, heavy cream, and salt, and puree until smooth. (If your food processor is not big enough, puree the ingredients in small batches.)
You may serve the soup at this point. Alternatively, you can heat it more in the stockpot, or store it tightly in the refrigerator for 2 days, and then heat and serve. Makes 18 shooters or 6 average-sized bowls.