Butternut squash soup is the ultimate comfort food in our house, especially when the chilly weather sets in and cozy meals take center stage. For my wife, its sweet, nutty flavor makes it an all-time favorite—so much so that she always keeps a few cans of it tucked away in our pantry, ready for quick and easy dinners when time is short.
The other day, while wandering through the grocery store, I spotted a display of beautiful butternut squash that practically begged me to buy them. I immediately thought of my wife and her love for this soup. Instead of dining on the canned version, I decided to roll up my sleeves and make it from scratch, planning to surprise her with a homemade bowl of her favorite. I was sure I could outdo the canned stuff, and I couldn’t wait to see her reaction.
That evening, when she walked through the door, tired and hungry after a long day at work, the sight and smell of butternut squash soup warming on the stove brought an instant smile to her face. As she took the first bite, I anxiously waited on pins and needles awaiting her verdict. Her glowing review—two big thumbs up—was all the reassurance I needed. If she loves it, I’m confident it will win you over, too!
Let’s Make Butternut Squash Soup!
Trim off the stem, coat in vegetable oil, sprinkle with salt and pepper, then roast @ 375 for 1 hour until tender.
Slice the onion, leek, shallot and carrot on a mandoline so they will cook quickly and evenly.
Saute the vegetables, add and saute the garlic, stir in the honey, then add the vegetable stock and bay leaves. Simmer for 10 minutes more and hold until the squash is roasted and cool enough to handle.
Scrape out the squash and add it to the soup. Stir and simmer for another 30 minutes, then puree the soup in a high speed blender until silky smooth. Transfer it into a clean pot, taste and adjust salt and pepper. Thin with more vegetable stock if desired. Brown the butter and stir it in before serving.
Garnish with creme fraiche and optional chopped parsley.
Butternut Squash Soup
Roasted butternut squash with leeks and honey, seasoned to perfection
Ingredients
- 3–4 lb butternut squash
- 2 tsp vegetable oil
- 1 cup leeks, whites only – thinly sliced
- 3 TBL brown butter
- 1/2 cup carrot – thinly sliced
- 1/2 cup yellow onion thinly sliced
- 1/2 cup shallot – thinly sliced
- 4 cloves garlic – smashed
- 48 oz vegetable stock
- 2–3 TBL honey
- 2 bay leaves
- 3 TBL olive oil
- 1/2 tsp black pepper
- 1 tsp salt
- 1/4 tsp nutmeg
- Creme fraiche – garnish
- Chopped parsley leaves – garnish
Instructions
- Preheat your oven to 375
- Cut off the stem and cut the squash in half lengthwise. Scrape out the seeds and fibrous material with a spoon, then coat the squash inside and out with vegetable oil. Sprinkle salt and pepper on the inside halves, then place them cut side down on an aluminum foil covered baking sheet and roast for 1 hour until completely tender. Let it cool
While the squash is cooling:
- Use a mandoline to slice the onion, leeks, shallot and carrot so they will all cook quickly and evenly. Use a dutch oven to saute them in olive oil over low heat for 6-7 minutes, then add the garlic, salt and pepper and continue to cook for another 3 minutes
- Stir in the honey and continue cooking on low for 2-3 minutes, then add the vegetable stock and bay leaves. Bring back to a simmer for 10 minutes
- When the squash is cool enough to handle, scrape out the flesh and add it to the dutch oven. Stir and simmer for 30 minutes. Stir frequently to prevent burning.
- Puree the soup in two batches using a blender on high speed for 30-45 seconds each to achieve the smoothest consistency. Recombine the batches and stir together in a clean pot. Taste and adjust salt and pepper if necessary. Thin with more vegetable stock if you want a thinner soup.
- Brown the butter in a hot skillet over medium high heat until mahogany brown, then carefully add it to the soup, stirring it in.
- Keep warm to serve with a dollop of creme fraiche and chopped parsley garnish