so my friend’s appendix ruptured and she’s recovering at home after the emergency surgery and eating only soup.
I’m going to make a butternut squash soup (and a potato one and a cauliflower one but I digress). It occurred to me, hey roasted butternut squash is probably tastier than boiled.
Ordinarily I would chop and saute the onions. Does it make sense to roast the onions with the squash? Would I roast them whole? Quartered?
I have nothing on which to base this other than my own gut feeling and how I would approach the recipe, but I would still chop and saute the onions instead of roasting them. Something about the olive oil and/or butter in the saute seems like it would add more flavor to me.
Personally, I like them roasted. I’d quarter the onions and cook them right along with the squash.
We have good results that way. Don’t make the onions too small or they’ll get too chewy.
Crispy fried onions are good for a garnish. Adds nice texture if your friend can have that.
I think it would work either way, but I’d tend to go with sauteed onions because I like the velvety texture that sauteed onions add to the recipe. And I like a lot of onions, for the same reason.
I do a roasted butternut squash soup. I start by peeling and chopping one onion and one butternut squash. they go on a cookie sheet with some olive oil and 4 chicken thighs with the bone in. a little salt and pepper and in a 425 oven until the squash is squishy and the chicken is cooked. put the chicken on the side to cool and put the onions and the squash in a pot with some chicken stock. you can use one of those wand thingys to wiz everything together at this point or just mush some of the squash on the side of the pot to make a sort of chunky soup. Cut up the chicken without the skin and throw it in. You can use vegetable stock if you don’t want meat. I use cumin in it but that is a taste preference.
The whole thing freezes beautifully.
I sauté the onions and roast the butternut.
Remember to substitute fresh orange juice in place of some of the stock.