Butternut Squash Soup
This soup is so delicious and is a great way to ring in the fall season.
Equipment
- 1 food processor 10-cup
- 2 rimmed baking sheet pans
- 1 heavy-bottom saucepot 6-quart
- 2 mixing bowls 1 large and 1 medium size
- 1 chef's knife
- 1 cutting board
Ingredients
Ingredients for Roasting the Butternut Squash:
- 2 large butternut squash Peeled and seeded, 1 1/2-inch dice
- 1/2 cup olive oil Divided
- 2 tbsps kosher salt Divided
- 2 tsps black pepper Freshly-ground and divided
Ingredients for the Butternut Squash Soup:
- 6 heaping cups diced butternut squash Roasted
- 1 cup puréed onions (1 1/2 large onions, diced)
- 2 cloves garlic Roughly chopped and puréed
- 2 tbsps olive oil
- 1 tbsp ground cumin
- 1 tsp ground chipotle powder (add more if you like more heat)
- 1 tbsp light brown sugar
- 1 tbsp kosher salt
- 1 15-ounce can 100% pumpkin purée
- 6 cups chicken stock (1 1/2 quarts) unsalted
- 2 tbsps heavy cream
- *E.V.O.O. Drizzle over top of each serving
Garnishes:
- 1/2 cup toasted Pepitas
- 1/4 cup chives Minced
Choice to serve with:
- Grilled Mozzarella cheese sandwiches (optional)
Instructions
- Instructions for Roasting the Butternut Squash:Preheat oven to 425°F.Start by peeling and seeding the butternut squash. Dice into 1 1/2-inch chunks. Spread them out onto 2 rimmed baking sheet pans in one even layer. Drizzle olive oil, kosher salt, and fresh-ground black pepper. Using your hands, toss to coat. Roast for 15-20 minutes or until caramelized and fork-tender.Instructions for the Butternut Squash Soup:In a food processor, add diced onions and garlic, and pulse until puréed. Transfer to a bowl and set aside.In small batches, add the roasted squash to the food processor and pulse until puréed. Transfer to a large mixing bowl. Repeat until all the squash has been processed.In a saucepot over medium heat, heat olive oil, ground cumin, and ground chipotle until oil becomes fragrant, 1-2 minutes. Add the puréed onion mixture and stir until coated with the spice mixture. Add kosher salt and brown sugar, and stir to combine. Cook for 2-3 minutes.Next, add the puréed butternut squash and pumpkin to the pot, again, stir to combine.Add the chicken stock to the pot, and stir to combine. Once the soup comes up to a very low boil, reduce the heat to low and simmer for 15 minutes, stirring frequently.Next, add the heavy cream, then give that a big stir. Turn the heat off and cover to keep warm.Preheat oven to 350°F.Soup's ready! While it's staying nice and warm, spread the Pepitas out in an even layer. Toast for 5-7 minutes or until you begin to smell their aroma. Chop fresh chives. Transfer both the Pepitas and chives to two small garnish bowls. Serve with Homemade Ciabatta Croutons.To serve, ladle my soup into a porcelain serving bowl. Garnish with chives, Homemade Ciabatta Croutons, toasted Pepitas, and finally a drizzle of *E.V.O.O.There you have it, my Butternut Squash Soup.
Notes
1) *E.V.O.O. is an acronym for Extra Virgin Olive Oil.
2) The soup alone is gluten-free.
3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.