Butternut Squash Soup
This recipe creates a comforting butternut squash soup by sautéing onions, then simmering squash in chicken stock until tender. The cooked squash is then puréed and returned to the pot, seasoned with nutmeg, salt, and pepper for a simple yet delicious and healthy dish.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Pot Preferably a heavy-bottomed one for even heat distribution
- 1 Blender A high-speed blender for a silky smooth texture, or an immersion blender for convenience
- 1 Slotted Spoon
Ingredients
Main
- One 2- to 3-pound butternut squash peeled and seeded
- 2 tablespoons unsalted butter
- 1 medium onion chopped
- 6 cups chicken stock
- Nutmeg
- Salt and freshly ground black pepper
Instructions
- Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.
Notes
To significantly deepen the flavor profile, consider roasting the butternut squash first. Toss the chunks with a little olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and caramelized before adding to the pot. This brings out the squash's natural sweetness and nuttiness. For an extra smooth soup, pass the puréed mixture through a fine-mesh sieve. Always use freshly grated nutmeg for superior aroma. Taste and adjust seasoning generously at the end; a pinch of sugar can balance the flavors if the squash is less sweet. A touch of heavy cream or coconut milk can add richness and a luxurious mouthfeel.