Mapled Butternut Squash Soup
Adapted recipe by Chef Marshall Pauslen at Birchwood Café in Minneapolis.
6 medium butternut squash
2 cups heavy cream
1 cup vegetable stock
2 teaspoons sambal or siracha
1/2 cup maple syrup
Freshly ground black pepper
Unsweetened yogurt or whipped cream
Prep Day: Preheat oven to 400°F. Line a baking sheet with parchment paper and brush or spray lightly with oil. Slice squash crosswise, separating the bulbous (hollow, seed-filled) base from the (solid) neck. Halve the top portions lengthwise and place flesh-side down on the prepared baking sheet. Roast squash until skins are scorched and flesh is soft, about 45 minutes (check progress at 30 minutes). Scoop flesh into a medium bowl and discard skins. Do in 2 batches, puree with immersion blender or blender. Purée the squash with cream, stock, sambal, and maple syrup. Place in freezer container and freeze.
Serve Day: Thaw. Transfer soup to a Dutch oven or other large soup pot, season to taste with salt and pepper. When ready to serve, heat soup over medium heat until steaming.