Butternut Squash Soup
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra-virgin olive oil
- 1½cups finely chopped onion
- 2cloves garlic, minced
- 4½cups peeled butternut squash in 2-inch cubes (about 2 squashes)
- 4½cups water
- 1cup well-flavored chicken or vegetable stock
- ½cup medium-dry sherry
- Salt and freshly ground black pepper
- ½cup freshly grated Parmesan cheese
Nutritional analysis per serving (8 servings)
123 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 5 grams protein; 676 milligrams sodium
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
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
- Step 2
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
- Step 3
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.
Private Notes
Comments
This soup had a delicious flavor, but it was thinner than I expected. It would have been perfect as a light first course, but I wanted a more substantial soup for a lunch. Inspired by another recipe on NYT Cooking*, I added chickpeas--about 400g drained weight--with an excellent result.
*Molly O'Neill's stew featuring chickpeas and butternut squash
I add red lentils to my butternut squash soup. It accentuates the color and makes it thinker and more nutritious.
Since my other half is not a fan of sherry, I only used 1/8 cup: the result was still rich and sweet, but not too sweet, and she couldn't taste the sherry.
Like others, I reduced water by 1/3 for a thicker soup. I also recommend an immersion blender: no need to wait 15 minutes to cool, and easier clean-up.
Also, be aware that 4 1/2 cups of squash = about 1.5 lbs. Ms. Fabricant must have access to tiny squash, because I ended up using only half of 1 squash ...
Keeping the stock/water level just below the top of the squash creates a rich, thick texture. The immersion blender works well. Delicious with minimal prep.
Worst butternut squash soup I’ve ever made. Even oloroso sherry can’t save this. I reduced the liquid by a cup and still had to simmer an extra 30 minutes to give it some body.
I used both precut and whole butternut squash for this recipe. I roasted pre-cut butternut squash (1 container) along with 3 carrots in the oven at 400F for 30 min. Also roasted head of garlic. I cubed the whole butternut squash and added that plus 1 peeled/cubed apple to sautéed onion with 3 C veg stock. Simmered til tender. Added roasted squash, carrots and garlic to pot. Used immersion blender to create bisque-like texture, adding a little more stock. Added splashes of cider vinegar and then a bit of light cream. Definitely used less liquid to make thicker soup.