Well, I lucked out with the shitty weather that we have been having lately. These damp cold days were perfect for making this soup that I wanted to submit to RWOP and this week I finally got it done. I was exhausted and you can see that I am wearing PJs in my video but at that point in the day I really didn't care and just wanted to get this thing done. The soup came out great so that's the most important thing, right!
This is another "Necessity is the Mother of Invention" recipe of mine. When I first came up with it I had intended to make the soup with bacon. As it turned out, I was all out of bacon so I substituted salami instead. I am happy to say the results were fantastic and I hope that you agree.
Roasted Butternut Squash and Salami Soup
•1 butternut squash, halved and seeded
•3 tbsp. of butter
•2 cloves garlic, chopped fine
•2-3 Cups 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
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 a sauce pan
6. Rough chop roast salami slices and set aside
7.Scrape squash out of skin and add to sauce pan
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!