It’s fall, and I’m so excited to get good fall produce again. I’ve made butternut squash soup for the past few years and tried a few variations each fall. This is the one I like best. It’s simple and pure, letting the natural flavor of the squash be the star. Because the recipe is so basic, be sure to get a good quality squash with excellent flavor. Find one that is a solid beige color and has no brown spots or ridges. September and October is the time to get the best quality.
The key to pureed soups like this is consistency and texture. The solids should be blended very well (I use an immersion blender right in the pot). It’s very important to get the right mixture of solids and liquid so that the soup is velvety and satisfying. If you’ve got a thick applesauce texture, it just won’t taste right. It can be fixed- just use more stock to get it right.
I also like to roast the squash pieces sometimes, tossed in olive oil in the oven at 400 f, until browned, before adding them to the soup.
Here’s the recipe…
Elegant Butternut Squash Soup
About 6 servings. You will need a blender or immersion blender.
- 1 butternut squash, about 2 lbs, peeled and cut into 1 inch pieces (optionally roast them in the oven at 400 f until browned)
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 6 cups chicken stock
- 1/2 tsp nutmeg
- Salt and pepper
- A few tsps of sour cream
- Red or black pepper for garnish
- In a large pot, melt the butter. Add the onion and cook until transparent, about 8 minutes.
- Add the squash pieces and stock and simmer the mixture until the squash is tender.
- Remove the squash pieces with a slotted spoon and puree, in batches, in a blender. Return pureed squash to the pot. (Or, use an immersion blender to blend the squash in the pot) Strain the soup if you like it very smooth.
- Stir the soup and season with salt, pepper and nutmeg, tasting as you go. As the soup finishes cooking, it will thicken a bit.
- Ladle the soup into bowls. Add a small dollop of sour cream to the center of each bowl and dust with some cracked black pepper or red pepper flakes.
Like this blog? Subscribe to monthly emails.