Butternut Squash Soup
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Butternut Squash Soup
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Adapted from Joy of Cooking, this recipe has been a favorite of ours for over a decade. Both of our kids love it too, which is always a bonus, and fall is of course the perfect time of year to cook with winter squash since it's currently so fresh and readily available (at least here in North Carolina). I highly recommend topping it with crushed pistachios and fresh sage to really elevate the flavor.
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Ingredients
- 1 butternut squash or other winter squash
- 3 tablespoons butter unsalted
- 2 leeks white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
- 4 teaspoons ginger fresh peeled and minced
- 5 cups chicken broth homemade stock is easy and highly recommended
- ½ cup heavy whipping cream
- ¼ teaspoon salt if using salted store-bought chicken broth then taste the soup before adding any salt
- pistachios chopped, and/or fresh sage (for garnish)
Instructions
- Heat the oven to 400 degrees F.
- Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier.
- Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin.
- Note: This step can be done in advance.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
- Add the squash pulp to the pot along with the 5 cups of chicken stock (I recommend homemade). Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
- Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
- After the soup has been pureed, stir in the cream and salt (to taste).
- Ladle into soup bowls and serve warm topped with chopped sage and pistachios. Refrigerate or freeze the leftovers.
Notes
- Nutrition Facts Butternut Squash Soup Amount Per Serving Calories 306 Calories from Fat 180 % Daily Value* Fat 20g31%Saturated Fat 12g75%Cholesterol 63mg21%Sodium 1323mg58%Potassium 997mg28%Carbohydrates 31g10%Fiber 5g21%Sugar 6g7%Protein 5g10% Vitamin A 21375IU428%Vitamin C 65.3mg79%Calcium 156mg16%Iron 2.8mg16% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 306
- Calories from Fat 180
- % Daily Value*
- Fat 20g
- 31%
- Saturated Fat 12g
- 75%
- Cholesterol 63mg
- 21%
- Sodium 1323mg
- 58%
- Potassium 997mg
- 28%
- Carbohydrates 31g
- 10%
- Fiber 5g
- 21%
- Sugar 6g
- 7%
- Protein 5g
- 10%
- Vitamin A 21375IU
- 428%
- Vitamin C 65.3mg
- 79%
- Calcium 156mg
- 16%
- Iron 2.8mg
- 16%
- * Omit optional pistachios to make nut-free.
- We recommend organic ingredients when feasible.
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