Roasted Butternut Squash and Salami Soup
Submitted by Erika Fuery
About the cook: I am a forty something year old professional who loves to cook. I have been cooking since I was a child, helping my mom in the kitchen and learned everything I know from her. In our home, food was love and I enjoy passing that belief on to my extended family.
About the dish: I came up with this recipe when I wanted a savory butternut squash soup but was all out of bacon. I had salami on hand and gave it a try and the results were amazing. It sounds weird but it delicious.
National Origin: American
Estimated Time: 1 to 2 Hours
1 butternut squash, halved and seeded
3 tbsp. of butter
2 cloves garlic, chopped fine
2-3 Cups light cream
1 medium onion, diced
6 slices hard salami
2 cup(s) of chicken broth - use more or less depending on the desired consistency
1. Butter each half of the squash and layer salami slices on top and in cavity of squash
2. Place on baking sheet and roast at 350-400 degrees until squash is easily pierced with a fork. It is OK if the salami slices get very dark. That is what you want. If they start to turn black you can remove them.
3. While squash is roasting, sauté onions and garlic in butter until softened
4. Add chicken stock to onions and simmer gently
5. When squash is cooked set aside roasted salami slices, pour excess butter into the sauce pan with the stock and onions/garlic
6. Rough chop roast salami slices and set aside
7. Scrape squash out of skin and add to sauce pan. If there are hard spots in the squash you can continue to cook them in the broth until they soften up.
8. Add cream and chopped salami to pan and puree with an immersion blender. Add more or less stock and creme until soup is desired consistency.
9. salt and pepper to taste and enjoy!