Basic Butternut Squash Soup Recipe

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Why This Recipe Works

  • Roasting the squash at high heat till deeply browned enhances its sweetness very a lot and brings out its noble probably flavor.
  • Browning the butter and cooking the onions till evenly golden provides a nutty depth and extra sweetness.
  • A contact of sour cream in the whipped cream provides a refined tang that contrasts properly with the rich, sweet soup.

If there’s one soup that is a harbinger of much less warm months, or no longer it is butternut squash. Love clockwork, September rolls into October, and bowls of puréed sweet wintry climate squash roll onto menus nationwide. Or no longer it is practically a cafe cliché, which is why the foremost twice I printed butternut squash soup recipes on this establish, I went out of my skill to design them decidedly unlike the classic—in one case mixing it with ancho chiles for a Mexican twist, and in the diversified embracing a extra palatable and no more sweet character by infusing it with Eastern flavors. (They’re both really right; you’ll be able to glean to strive them.)

Nonetheless even I really must admit, those diversifications potentially are no longer what most of us are hoping for once they behold out butternut squash soup recipes. Heck, they’re no longer even what I’m waiting for as a rule. So or no longer it is time to style out the real-deal version. You know the one: Or no longer it is sweet, silky-soft, and evenly spiced—about as shut to pumpkin pie in a bowl as that you too can gain while not having to admit that you are eating dessert. You presumably can garnish it with the leisure you please, however a dollop of whipped cream (or an unlimited mound, as I’m inclined to protect out) is the right sweet enviornment.

For essentially the most share, the skill is as easy and straightforward as any puréed vegetable soup: Launch up by sweating aromatics, add your well-known ingredient and any seasonings you prefer, then purée. Obvious, there are a few extra essential aspects here and there, however you gain the muse.

Roasting the Squash

The principle with butternut squash soup is to glean interaction every different to enhance and accent the squash’s pure sweetness, without resorting to cheats worship including sugar. (For the document, I really glean nothing in opposition to including sugar when wanted, however I are attempting to design my ingredients work for me first, handiest correcting with adjuncts as a closing resort.) Meaning dicing the squash to maximize its floor establish, then roasting it for a long time.

I’m able to’t stress this closing point sufficient. The extra deeply that you too can brown the squash in the oven, the extra intense and caramelized its flavor will be. And since there is no actual risk of overcooking the squash, other than flat-out burning it, that you too can let it trip so long as essential to hit your target.

Roasting the squash till very deeply browned is the secret to bringing out its sweetness.

Excessive Eats / Vicky Wasik

For this recipe, I add some diced carrots to the squash. In most puréed vegetable soups, I’d gleaming cook the carrots with the comfort of my mirepoix and aromatics, gleaming in the soup pot. Nonetheless since butternut squash soup is all about sweet roasted flavor, I opted to capitalize on the carrot’s browning energy, too.

Making and Mixing the Soup

The the leisure of the steps are moderately easy. I open by melting butter in a aesthetic saucepan, waiting till it browns evenly sooner than including sliced onions and garlic, which I cook till softened and evenly golden. Browning the butter provides a nutty richness that enhances the sweet squash flavor, whereas giving the onions and garlic just a exiguous coloration builds their sweetness as properly.

Then I add the deeply roasted squash and some hen or vegetable stock (I’m going to even deglaze the baking sheet broken-down for roasting the squash with some stock to construct up up any caramelized bits), and simmer all of it in conjunction with thyme and a bay leaf till the total vegetables and herbs are very soft.

Mixing the soup is the closing step. You presumably can design any blender work for this, even low-powered ones or hand blenders that trip away the texture just a exiguous bit plump; passing the soup by a handsome-mesh strainer can serve soft issues out considerably. For the smoothest texture, even if, a high-powered blender is the skill to head. I partly disfavor writing that, because I know the blueprint expensive the right blenders are—or no longer it is an funding that can bigger than sting. Nonetheless I’ve also been cooking for sufficient years now to grab that there’s not one of these thing as a match for the soft, silky textures that you too can be triumphant in in a high-powered blender.


I garnish my soup with a pinch of both cinnamon and nutmeg for some classic warm spice. I also add a dollop of heavy cream whipped with some sour cream, to introduce gleaming a establish of brilliant tanginess that contrasts with the total sweet, nutty, earthy flavor.

Excessive Eats / Vicky Wasik

High it with a few crispy leaves of contemporary narrative frizzled in sizzling butter, and that you too can glean bought the Platonic very noble of a wintertime bowl of soup. Or no longer it is alright to include its familiarity—in spite of all the pieces, there is a reason some issues change into so in vogue.

November 2016

Basic Butternut Squash Soup Recipe

Roasting butternut squash presents this soup intense and balanced flavor.

  • 1 (2 1/2pound; 1kg) butternut squash, peeled, seeded, and minimize into 1-lunge cubes

  • 1 aesthetic (8-ounce; 215g) carrot, peeled and minimize into 1-lunge chunks

  • 2 tablespoons (30ml) additional-virgin olive oil

  • 7 tablespoons (100g) unsalted butter, divided (see notes)

  • 1 aesthetic (8-ounce; 215g) yellow onion, thinly sliced

  • 4 medium cloves garlic, thinly sliced

  • 4 cups (1L) homemade or store-offered low-sodium hen or vegetable stock, plus extra as wanted

  • 2 sprigs contemporary thyme

  • 1 bay leaf

  • Kosher salt and freshly ground unlit pepper

  • 3/4 cup (180ml) heavy whipping cream

  • 1/4 cup (60ml) sour cream

  • Pinch ground cinnamon

  • Pinch nutmeg

  • 20 contemporary narrative leaves (optional; see notes)

  1. Preheat oven to 425°F (220°C). Toss squash and carrot with olive oil and establish up on 2 rimmed baking sheets, being sure now to not overcrowd the sheets. Roast till squash and carrot are very properly browned on a pair of aspects, about 40 minutes; use a thin metal spatula to flip pieces 2 or thrice all the blueprint in which by cooking. Build apart.

    Excessive Eats / Julia Estrada

  2. In a aesthetic saucepan, cook 2 tablespoons butter over medium-high heat till gleaming beginning to brown. Add onion and garlic, decrease heat to medium, and cook, stirring, till soft and evenly golden, about 10 minutes; decrease heat as essential to forestall burning.

    Excessive Eats / Julia Estrada

  3. Add squash and carrot to saucepan and purchase from heat. Pour 1/2 cup (120ml) stock into every baking sheet and plight up any browned bits, then pour into saucepan. Add remaining stock, thyme sprigs, and bay leaf and return to medium-high heat. Bring to a simmer, then decrease heat and simmer till vegetables are very soft, about 10 minutes. Discard thyme sprigs and bay leaf.

    Excessive Eats / Julia Estrada

  4. The utilization of a high-powered blender, standard countertop blender or immersion blender, blend soup till fully soft. Season with salt and pepper. Return soup to saucepan and thin, if essential, with additional stock till desired consistency is reached. Cling warm.

    Excessive Eats / Julia Estrada

  5. Meanwhile, in a stand mixer, or the use of a handheld mixer or trip, beat cream and sour cream with cinnamon, nutmeg, and a pinch of salt, till stiff. Build apart.

    Excessive Eats / Julia Estrada

  6. If making frizzled narrative leaves, soften remaining 5 tablespoons butter in a limited skillet over medium-high heat, swirling gently, till foamy and gleaming beginning to brown. Add narrative leaves, swirling to submerge, and cook till frizzled, about 15 seconds. The utilization of a slotted spoon, switch narrative to a paper towel to empty. Sprinkle very evenly with salt.

    Excessive Eats / Julia Estrada

  7. Ladle soup into warmed bowls, spoon dollops of spiced whipped cream into one and all, and high with frizzled narrative, if the use of. Abet gleaming away.

    Excessive Eats / Julia Estrada

Special Instruments

High-powered blender, standard countertop blender, or immersion blender; 2 rimmed baking sheets


Of the seven tablespoons of butter, five are broken-down for making the frizzled narrative; in the event you interact to trip over the narrative, you’ll be able to need handiest two tablespoons of butter.

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