Butternut Squash Soup Recipe
User Reviews
5
Butternut Squash Soup Recipe
Description
The Butternut Squash Soup Recipe begins by slowly caramelizing diced yellow onions in butter to build a sweet, deep flavor base. Minced garlic adds pungency, while large diced butternut squash softens with a brief sauté before being deglazed with bourbon, imparting subtle warmth and complexity. The squash then simmers in chicken stock until tender. Spices including ground nutmeg and cinnamon are added along with heavy cream to create a velvety texture after pureeing the mixture smooth. Salt and white pepper finish the seasoning.
The soup is served with a garnish of maple-sweetened whipped cream, which adds a balanced sweetness and richness. This soup offers a creamy, spiced flavor profile combining savory and sweet notes. The cooking method emphasizes slow cooking for flavor development and a smooth consistency ideal for warming appetites.
Make-ahead instructions advise preparing the soup up to two days in advance and refrigerating the syrupy whipped cream separately. It stores well for several days cold and freezes for up to two months, with reheating on low heat recommended. Special care is advised when pureeing hot soup to avoid splattering.
Ingredients
For the Soup:
- 2 tablespoons butter unsalted
- 1 onion small diced yellow
- 3 cloves garlic finely minced
- 2 butternut squash peeled, seeded, large diced, about 8 cups
- 1/2 cup bourbon
- 64 ounces chicken stock
- 1 cup heavy whipping cream
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- salt coarse salt and to taste
- ground white pepper coarse salt and to taste
For the Maple Cream
- 1 cup heavy whipping cream
- 1/4 cup maple syrup
Instructions
- Add the butter to a large rondeau or Dutch oven pot over low to medium heat and add the diced onions until they are caramelized, which takes about 35 to 40 minutes. Stir them every 5 to 7 minutes.
- Add garlic and sauté until fragrant, which takes 35 to 40 seconds.
- Pour the prepared butternut squash and lightly cook on low to medium heat for 10 to 15 minutes to soften it.
- Remove the pot from the burner, deglaze with the bourbon, and cook until the liquid has been absorbed, which takes about 2 to 3 minutes.
- Pour the stock and simmer over low heat for 20 to 25 minutes or until the squash is tender.
- Add the 1 cup of cream, nutmeg, cinnamon, and puree using an emersion or blender until smooth.
- Season with salt and ground white pepper and cook on low heat until ready to serve.
- Whip the remaining 1 cup of heavy whipping cream in a stand mixer using the whisk attachment until stiff peaks are formed, fold in maple syrup, and chill until ready to serve.
- Serve the soup with two tablespoons of maple whipped cream and add optional garnishes of fresh sage leaf and pepitas.
Notes
- You can prepare the soup up to two days ahead; keep the whipped maple cream separate until serving.
- Store covered in the refrigerator for up to five days or freeze for up to two months; thaw in the fridge before reheating gently on the stove.
- When pureeing hot soup, remove the center of the blender lid to allow steam to escape and prevent splatter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Calories | 465kcal | 23% |
| Carbohydrates | 41g | 14% |
| Protein | 10g | 20% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 350mg | 15% |
| Potassium | 1006mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 20902IU | 418% |
| Vitamin C | 42mg | 47% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
