If you don’t own a collapsible metal steaming basket, substitute the removable insert from a pasta pot. Other squash varieties that work well in this soup are delicata and carnival. Delicata is shaped like a zucchini and can be yellow or white with long green stripes. Carnival is shaped like an acorn squash but has a yellow skin with green and orange stripes.
Appealing accompaniments to this soup are lightly toasted pumpkin seeds, a drizzle of aged balsamic vinegar, or a sprinkle or paprika.
For tips on how to make silky textured butternut squash soup, please click HERE
- 4 tablespoons (1/s stick) unsalted butter
- 1 large shallot, chopped fine
- 3 pounds butternut squash (about 1 large squash), cut in half lengthwise, each half cut in half lengthwise, seeds and strings scraped out and reserved
- 6 cups water
- 1/2 cup heavy cream
- 1 teaspoon dark brown sugar
- Pinch freshly grated nutmeg
Melt the butter in a large, heavy-bottomed stockpot or dutch oven over medium-low heat until foaming. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the seeds and strings form the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes.
Add the water and 11 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash cut-side down in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.
Strain the steaming liquid through a mesh strainer into a second bowl; discard the solids in the strainer. You should have 2 1.2 to 3 cups liquid. Rinse and dry the pot.
Puree the squash in batches in the blender, pulsing on low and adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg and adjust the seasoning, adding salt to taste. Serve immediately.
The soup can be refrigerated in an airtight container for several days. Warm over low heat until hot; do not boil.
Curried Squash Soup
If you like your curry spicy, choose madras curry powder for this soup.
Mix 4 tablespoons plain yogurt, 2 tablespoons minced fresh cilantro leaves, 1 teaspoon lime juice, and 1/4 teaspoon salt together in a small bowl. Refrigerate until needed. Follow the recipe for Butternut Squash Soup, adding 2 teaspoons curry powder to the blender when pureeing the squash and liquid. Finish the soup as directed and ladle it into individual bowls. Spoon some of the cilantro-yogurt mixture into each bowl and serve immediately.
Squash Soup with Cinnamon-Sugar Croutons
A sprinkle of spicy but sweet crouton is a nice foil for the rich soup.
Adjust an oven rack to the middle position and heat the oven to 350 degrees. remove the crusts from 4 slices of white sandwich bread and cut the bread into 1//s-inch cubes (you should have about 2 cups). Toss the bread cubes with 2 tablespoons melted butter in a medium bowl. In a small bowl, combine 4 teaspoons sugar and 1 teaspoon ground cinnamon sprinkle over the bread cubes and toss to combine. Spread the bread cubes in a single layer on a parchment-lined baking sheet and bake until crisp. 8 to 10 minutes. The croutons can be stored in an airtight container for several days. Follow the recipe for Butternut Squash Soup, sprinkling some of the croutons over the bowls of soup just before serving.