Butternut Squash Soup

With its lightly sweet yet rich flavor, Butternut Squash Soup is a real crowd pleaser. I love to serve it as a first course, sometimes spiced up a bit with a swirl of horseradish sour cream. With a salad and some freshly baked bread or homemade herbed crostini, it makes a delightful lunch or gentle supper.

If you make a lot of cream soups like I do, invest in an immersion blender. Instead of transferring batches of soup to and fro from pot to blender and back, simply blend the soup quickly and fully right in the pot.

Butternut Squash Soup

Squash seeds can also be cleaned and roasted, just like pumpkin seeds, for a natural, healthy snack. Take a look at the recipe for Sweet and Smoky Pumpkin Seeds for inspiration.

Butternut Squash Soup

Ingredients:
1 butternut squash (approximately 3 to 3.5 pounds)
1 tart apple
4 tablespoons butter
1 shallot, finely chopped
⅓ cup flour
1 32-ounce package of vegetable broth
1 teaspoon salt
½ teaspoon white pepper
1 tablespoon maple syrup
¼ teaspoon mace
¼ teaspoon nutmeg
1 cup heavy cream
Sour cream and horseradish for garnish (optional)

Butternut Squash Soup

Preparation:
Use a vegetable peeler to peel butternut squash. Slice in half and remove seeds. Chop into 1 to 2-inch cubes and set aside. Peel, core, and coarsely chop apple and set aside.

Butternut Squash Soup

Butternut Squash Soup
Melt butter in heavy saucepan over medium heat. Add shallot, and sauté until softened and translucent, about 2 minutes. Add flour, mixing into butter with back of wooden spoon. Slowly add vegetable broth, stirring constantly. Add chopped butternut squash, chopped apple, salt, pepper, maple syrup, mace and nutmeg. Bring to boil. Reduce heat, cover, and simmer until squash is tender, about 25 to 30 minutes.

Butternut Squash Soup 6
Stir in heavy cream. Purée until smooth in blender or food-processor. Serve warm. Garnish with a teaspoon of sour cream mixed with horseradish, if you like.
Makes approximately 10 cups.

Butternut Squash Soup

Tags: , , , , , , , , , , , , ,

Categories: Soups

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

7 Comments on “Butternut Squash Soup”

  1. January 27, 2013 at 1:17 pm #

    I could enjoy a plate of that right now.

    • January 27, 2013 at 1:33 pm #

      Hey, come on over! I’ll be glad to whip some up for you. 🙂

      • January 27, 2013 at 1:41 pm #

        Think it might be cold before I got there…from Scotland. But many thanks for the offer.

      • January 27, 2013 at 2:06 pm #

        Ha, that’s true, but easy enough to warm up. 😉

  2. January 28, 2013 at 3:03 pm #

    I love cream soups! And if you love cream soups, as you pointed out, an immersion blender is essential! This looks amazing. I love the spices that you added with the maple syrup.

    • January 28, 2013 at 6:53 pm #

      Thanks, Daisy! I like to keep it pretty simple so you can really taste the butternut squash. And, I LOVE my immersion blender.
      What cream soups are your favorites?

      • January 28, 2013 at 9:20 pm #

        I love any vegetable that can be blended! Pumpkin, parsnip, carrot, potato, any squash, zucchini, broccoli, cauliflower. If you blend it, I will eat it 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: