Butternut Squash Soup
Butternut Squash Soup is a simple recipe that is all about the flavor of the squash and its beautiful, intense color.
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Servings
8 servings
Ingredients
- 8 tablespoonsunsalted butter
- 1/3 cupminced yellow onion
- 5 poundsbutternut squash -- unpeeled and quartered (seed and strings scraped out and reserved)
- 6 cupschicken stock -- preferably homemade
- 1 1/2 teaspoonsKosher salt
- 1/2 Cupheavy cream
- 5 tablespoonsbrown sugar
- 1/2 teaspoonground nutmeg -- optional
- crËme fraÓche
- herb flavored olive oil
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Heat the butter in a large Dutch oven over medium heat. Add onion and cook, frequently stirring until translucent, about . Do not brown. Add squash scrapings and seeds and cook, occasionally stirring until soft and uniform in color, about .
- 2
Add the stock to Dutch oven and bring to boil over high heat. Reduce heat to medium-low, place squash cut side down in steamer basket and lower into pot. I use my pasta pot with its colander for this. Cover the pot and steam for at least 30 to until tender. Pull the basket out of the pot and remove the squash to cool. When cool enough to handle, use a large spoon to scrape the squash from the skin into a medium bowl and discard. Pour reserved stock (steaming liquid) through a strainer into a second clean pot.
- 3
Pull squash flesh from skins and put it into the pot with the cooking stock. Add the salt. With an immersion blender, puree squash and reserved liquid until smooth.
- 4
Stir in cream, brown sugar, and nutmeg (if using.) Heat over medium heat until hot. Add additional seasoning, if necessary.
- 5
Garnish the soup with a dollop of crËme fraÓche or a drizzle of flavored olive oil.