Lunch for the Funemployed

What was the spark that made me start blogging?  For one, I am unemployed.  Some call it "funemployed" - true at times, however I've found myself twiddling my thumbs more than once in the past couple of months.

A good thing about unemployment is that it has ignited an old flame of mine.  I used to cook often, but I've fallen off in recent times.  Today, I decided to play around in the kitchen.

<Obligatory background info> I am an equal opportunity consumer.  Even if it's something that has garnered a scowl from me in the past, I tend to revisit my list of less favorable ingredients fairly regularly.  As of late, I've been on a mission to combat my lack of fondness for squash, particularly pumpkin and butternut. Seems seasonally appropriate, right?

Earlier, I found myself in a staring contest with a beautifully stacked display of butternut squash.  Each of them sat there mocking me, no doubt:  "You haven't even finished your coffee, there's no way you're gonna take us on today."  I looked one of the judgmental bastards square in the, um, bulb and said to myself "Soup!"  I brought his sister along for good measure.  Also in for the ride: onions, rosemary and heavy cream.

Now, I've had your average butternut squash soup several times and, no me gusta. I would need to add some depth, maybe some spice, and probably that day old loaf of italian bread sitting on the counter.

Here's how I turned myself into a butternut fan:

Soup:
2 butternut squash (about 6lbs), split in half lengthwise, seeds removed
2 large yellow onions, sliced
4 cups chicken or vegetable stock
2 TBSP butter
4 TBSP olive oil
1 tsp ground ginger
1 tsp smoked paprika
1/2 tsp ground clove
Salt & Pepper to taste

To Make the Soup: Arrange the butternuts, flesh side up, on a baking sheet lined with parchment or foil.  Drizzle with 2 TBSP of the olive oil and season generously with salt and pepper.  Roast for about 45 minutes, or until fork tender.  Remove and set aside.

While the squash is roasting, melt the butter and remaining olive oil in a dutch oven over low heat.  Add the onion, season with salt, and cook slowly until caramelized, about 40 minutes. Turn off the heat and add 1 cup of the stock.  Set aside.

When the squash is cool enough to handle, scoop out the flesh and discard the skins.

Add the squash, the remaining stock, the ginger, paprika & cloves to the dutch oven with the onions.  Using an immersion blender, puree until smooth - about 2 minutes.

Place the dutch oven back on the stove and reheat the mixture over medium-low heat.

Cream: 
1 cup heavy whipping cream
2 tsp Thai hot sauce (Sriracha works)
1/2 tsp smoked paprika
1/2 tsp salt

To Make the Cream: Combine all ingredients in a medium mixing bowl and beat with a whisk until the mixture just begins to set.  Do not overmix.  Set aside

Croutons: 
Day old loaf of bread, cut into 1/2" cubes (2-3 cups)
3 TBSP olive oil
1 TBSP fresh rosemary, minced
2 tsp kosher salt

To Make the Croutons: Toss all ingredients in a medium mixing bowl. Spread them onto a baking sheet and bake at 400 until browned, about 10-15 minutes.

To Serve: Ladle soup into a bowl.  Top with a dollop of cream and a few croutons.

Ok.  I like it now.