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Ingredients
1 large butternut squash, peeled, seeded and diced
1 large shallot, peeled and diced
1 large onion, peeled and diced
½ teaspoon white pepper
1 teaspoon nutmeg
1 teaspoon minced garlic
1 bouquet garni (parsley sprig, bay leaf, sprig thyme, 5 peppercorns wrapped in cheesecloth)
4 cups chicken stock
1 tablespoon unsalted butter
2 tablespoons flour
½ cup half-and-half
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
29 grams carbs; 17 milligrams cholesterol; 192 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 7 grams fat; 4 grams fiber; 799 milligrams sodium; 7 grams protein; 8 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
Combine the squash, shallots, onion, pepper, nutmeg, garlic, bouquet garni and chicken stock in a large saucepan. Cook over medium heat until the squash is tender, about 20 minutes. Drain, reserving the liquid, discard the bouquet garni and puree in a food processor.
- Step 2
Melt the butter in a heavy saucepan. Whisk in the flour, and cook over low heat for 5 minutes, whisking constantly. Gradually whisk in the reserved cooking liquid, and bring to a boil; then, stirring constantly, add the squash puree.
- Step 3
Stir in the half-and-half, and season with salt and pepper. Garnish each serving with a sprinkling of freshly ground nutmeg.
Private Notes
Comments
This soup was disappointingly bland. We grow our own favorite butternut squash variety that has so much sweet flavor, but not in this soup. I think “boiling” the squash with the broth drains the flavor. It might be better if the squash is roasted then added.
Based on the other reviews, I wonder what I did wrong. I followed the recipe exactly but found it quite bland.
Beautiful flavors! I make it without the roux and find it still has plenty of depth.