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Ingredients
4 pounds butternut squash
Kosher salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 small onion, peeled and diced
2 cloves garlic, peeled and minced
5 cups chicken or vegetable stock
¾ cup milk
½ cup heavy cream
Chopped red onion for garnish
Chervil leaves for garnish
Nutritional analysis per serving (4 to 6 servings)
47 grams carbs; 42 milligrams cholesterol; 339 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 15 grams fat; 7 grams fiber; 1330 milligrams sodium; 10 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. Using a large, heavy knife, split the squash in half and scrape out the seeds and discard them. Place the squash halves on a baking sheet, season with salt and pepper and roast until very tender, about 1 hour. Use a spoon to scrape out the flesh; set aside, discarding the skin.
- Step 2
In a large pot set over medium heat, melt the butter. Add the onion and garlic and cook, stirring frequently, until the onion just turns golden, 6 to 7 minutes. Add the stock and squash and cook, uncovered, for 25 minutes. Allow to cool.
- Step 3
Working in batches, puree the soup in a blender or food processor and return it to the pot. Stir in the milk and cream and reheat. Season to taste with salt and pepper and serve garnished with red onion and chervil.
Private Notes
Comments
Heads up, you can't roast squash at 325 degrees. Certainly not in an hour. Typo maybe? Increase temp to 400 degrees and it's great.
This is the best way to make winter squash soup. I roast onion, garlic, carrot, and celery along with the squash. You can flavor as you wish but I just add some nutmeg.
made with two cups of baked butternut squash and two cups of broth - about half the recipe. don't know the volume of four lbs of squash. Seems that recipe should indicate volume since other quantities are volume. I don't have a kitchen scale. The soup is plenty tasty. The squash was from a volunteer plant that grew from my compost bin and has been sitting on my counter since September or October. Excellent keeper.
I had no heavy cream, so I used all 2% milk. It was delicious.
This is delicious and quite easy! I skipped the milk and heavy cream because it was creamy and perfect for me without it. PS - It really needs a picture. Looks sad in the recipe lineup without one.
I roasted the squash almost two hours (at 320) and the taste deepened quite nicely. It was not overcooked. I also added one and half thin green hot peppers, which again brightened the flavor. Everyone liked it. Good hearty soup, easy to assemble and deliver.