Butternut Squash Soup

Summer kicked it a couple weeks ago, but I feel like it's only officially autumn now on this particular mid-October Sunday afternoon, as vermillion leaves rustle in the chilled breeze outside my window, the sunbeans grow long, and the kitchen smells like roasting squash. The inaugural butternut soup of the season always reminds me that I've given in and accepted that it's finally fall, probably because the soup is about the most ubiquitous autumnal dish there is - besides Thanksgiving turkey, I suppose. I really love it though, and prefer simple preparations that let that good earthy gourd flavor and inherent creaminess shine; a pet peeve is squash soup flavored like a pumpkin pie so I nix any sweetness and limit the woodsy festive spices to what's in my garam masala. How do you prefer your butternut squash soup?

Butternut Squash Soup
Makes 4 servings

Adapted from my friend Marisa's anecdotal butternut recipe

*EVOO
*1 ~3lb squash
*1 cup water
*3 cups vegetable stock
*3 cloves garlic, minced
*1 small white potato
*1/2 tsp garam masala
*1/2 tsp curry powder
*1 pinch red pepper flakes
*S&P

Heat the oven to 450. Cut the squash in two, scoop out the guts, and brush the cut side with olive oil. Place on a foil lined baking sheet, cut side down, and roast for 40 minutes or until totally cooked through. Meanwhile, dice the potato and saute in a bit of oil for 5-6 minutes, adding the garlic in after a few. Add the spices and pepper flakes. Pour in the water and broth and simmer until the squash has fully roasted, then scoop out the squashflesh and add it to to pot. Make sure everything is soft, then puree and season with salt and pepper. Press the soup through a sieve to achieve ultimate silky-smoothness. Garnish with a little cream or yogurt (I mixed a little Greek yogurt with adobo sauce from a can of Chipotles for this particular garnish).