The butternut squash by itself is probably one of my favorite Fall favorites for a weekday dinner. If you don't have vegetables below, you can substitute it with what you have at the house. While you can have the soup by itself, I really enjoyed eating it paired with a pan seared cod. It's not a fishy-fish and is ready in a few minutes. It's topped with crunchy pepitas, a squeeze of lime and some heat from the shallot-chili oil.
What you’ll need
1 medium butternut squash (about 3 lbs.)
1 large jalapeno, halved
2 medium red onions, quartered
1 medium tomato
10 garlic cloves
1/4 c. olive oil
Salt and Pepper, to taste
1 c. low sodium vegetable broth
1/4 c. heavy cream
2 tbsp. butter
1/4 tsp. cumin
2 x 6 oz cod filets
2 tbsp. Olive oil
1 tbsp. Salt
1 tbsp. Freshly ground black pepper
2 tbsp. Sumac
Steps
Preheat the oven to 415 degrees F.
Cut the top and bottom on the butternut squash.
The most dangerous part. Please be careful. Place the flat end on your surface to cut the butternut squash in half.
Use a spoon, to remove the seeds inside. Place in container and set aside.
Place the butternut squash on the sheet tray.
Clean the jalapeño and cut the top off.
Cut in half. Remove the pith and seeds depending on your spice level. I kept both. Place on sheet tray.
With the red onions, remove the skin and quarter them. Place on tray.
Quarter the tomato and place on sheet tray.
Place your garlic cloves, about 10, on the tray as well.
Stream the olive oil over the vegetables. You can use your hands to coat the flat side of the butternut squash.
Added freshly cracked black pepper and salt.
Place the sheet tray in the oven for 45 minutes.
Place a fork inside the butternut squash. When it's fork tender, remove the tray from the heat.
Inside a blender, place the some of the roasted vegetables. You might have to do this in batches. Add half of the vegetable broth and heavy cream to get the blender started.
Add the second batch of vegetables, butter and cumin inside the blender. Add the remaining broth and heavy cream. Place in a bowl and set aside.
Preparing the Cod
Let the cod come to room temperature.
Drizzle the 2 tbsp. Of olive oil on the cod.
Add the salt, pepper and sumac to the cod.
Heat a cast iron to medium-high heat.
When it comes to temperature, add the seasoned side of the cod down.
Add the remaining salt, black pepper and sumac to the other side.
After 6 minutes or when the cod naturally releases from the pan, flip to cook the other side.
Remove from heat after 4 minutes or cooked through. Set aside and cover with foil to keep warm.
Plating
You can keep the butternut squash soup on low on the stove if you want to keep it warm.
Place the cod over a ladle of the soup.
Add 2 tbsp. of the shallot-chili oil.
Squeeze lime over the cod.
