Tuesday, November 11, 2014

Creamy Butternut Squash Soup

Along with autumn and cooler weather comes an abundance of winter squashes:  pumpkins, acorn squash and butternut squash, among others.  My favorite is butternut squash and my favorite thing to make with them is soup.

The recipe I use is one that I created combining several recipes that I found on the internet.  It is simple and quick.   Here's what you do.


  • Roast a butternut squash by cutting it in half and putting it cut-side down in a pan.  Add about half an inch of water to the pan and cook in a 350 degree oven until the squash is tender when pierced with a fork.
  • Let the squash cool and peel it.  The peeling should come off easily.  Then mash the squash and set aside.





  •  In a heavy pot, saute the following in 1 tablespoon of olive oil:
    • 1 cup chopped onion
    • 1 large carrot, chopped

  • When the onions are translucent, add 3 cups of chicken broth or vegetable broth.  Or, mix the two and use 1.5 cups of each.

  • Bring to a simmer and cook until the carrots are tender.  Then, add the mashed squash.

  • Heat to a simmer and add 1/4 teaspoon of Nutmeg.

  • At this point, you have to puree the soup.  You can do this using a counter-top blender or an immersion blender.  If you do it using a counter-top blender, you will have to work on batches of about 2 cups at a time and be careful to not let any of the hot soup splash out on you!  I like to use an immersion blender, like this.

  • Puree the soup until it is creamy and smooth.  Then add 1/2 cup of half and half.




  • Adjust the seasonings by adding salt and pepper to taste.  I add a little more nutmeg as well.
The finished soup is creamy and sweet and reminds me of the Pumpkin Lattes you can get at the coffee shops this time of year.


No comments:

Post a Comment