A couple of days ago I shared plans to make a butternut squash soup for a New Year’s Day dinner party. I found a recipe that sounded and looked pretty yummy at Chow online.
One of the things I like about this recipe is that it can be made up to 3 days in advance, then reheated prior to serving. So many foods actually taste better if they are made a few days in advance since it gives the flavors time to really meld. You can even make this recipe a month in advance and freeze it. Love that!
To make this recipe, you’ll need the following ingredients:
4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed
2 tablespoons unsalted butter (1/4 stick)
1 medium Granny Smith apple (about 8 ounces)
1/2 medium yellow onion
8 fresh sage leaves
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/3 cup heavy cream
1/2 cup toasted pumpkin seeds, for garnish (optional
The recipe recommended microwaving each squash for a minute or two to soften it so it would be easier to cut in half. I did that (microwaved each squash around 2 minutes) and it worked perfectly, softening each squash just enough to allow for easy cutting.
After cutting each squash in half, I scooped the seeds out.
Next I placed the squash on a cookie sheet previously covered with aluminum foil. I slathered melted butter over each squash, sprinkled them with kosher salt and freshly ground pepper and baked them at 425 degrees for around 50 minutes. Here’s how they looked about 15 minutes after I took them out of the oven. They had already cooled off a good bit by the time I took this photo.
While the squash was roasting in the oven, I peeled and cut up the apple and onion. I used a sweet onion instead of a yellow onion. I put a couple of tablespoons of butter into my big Dutch oven, added the apple, onion, sage leaves and a little salt and pepper. I cooked this mixture on low heat for around 7 minutes. You’ll know when it’s ready because the apples will get really soft.
Here’s how it looked at the start of the cooking time.
And here’s how it looked toward the end of the 7 minutes.
Once the squash was done roasting and had cooled off, I scooped all the good stuff out, leaving just the skins. (Discard the skins.) The squash were super easy to scoop out–just took a few minutes. I added the squash into the pot with the apple and onion.
I also added the broth, water, salt and pepper in at this time.
I simmered the soup over low heat for about 15 minutes and during that time I broke up any the bigger pieces of squash as I stirred occasionally. I kept wondering about those 8 sage leaves and how they were going to look. In the end they get all blended up and are not even noticeable.
After cooking the squash on low for about 15 minutes, I removed the pot from the oven and added in the cream.
Then I used my new immersion blender to blend everything together. It worked great for that and the sage leaves vanished into the soup.
Yum! Looking forward to serving this on New Year’s Day.
Update: Here’s how the soup looked in the acorn soup tureens for my dinner party.
I garnished the soup with pumpkin seeds I roasted in olive oil. The seeds were amazing…added just the right touch and tasted so good! It was all I could do to not eat them before the party!
Here’s a printable copy of the recipe. This soup is super easy to make. If I can make it, I know you can!
Joining in Foodie Friday at Rattlebridge Farm
- 4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed (I used more since my squash were kind of small.)
- 2 tablespoons unsalted butter (1/4 stick)
- 1 medium Granny Smith apple (about 8 ounces)
- 1/2 medium yellow onion (I used a sweet onion.)
- 8 fresh sage leaves
- 2 1/2 cups low-sodium vegetable or chicken broth
- 2 1/2 cups water
- 1 1/2 teaspoons kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1/3 cup heavy cream
- 1/2 cup toasted pumpkin seeds, for garnish (optional
- Preheat oven to 425 degrees.
- Cut squash in half, lengthwise.
- Scoop out all the seeds.
- Place squash on baking sheet that’s covered with aluminum foil with the cut sides facing upward.
- Melt a couple of tablespoons of butter and spread all over the squash.
- Salt and pepper squash then pop them into the oven for 50 minutes to an hour.
- While squash is cooking, dice up the apple and onion into small/medium pieces.
- Over medium heat, melt a tablespoon or two of butter in a large pot or Dutch oven and dump in the apple and onion.
- Add the sage leaves and a little salt and pepper. (I only added pepper at this time because you can always add salt later but not easy to fix if the soup is too salty.)
- Cook the apple/onion/sage mixture for around 7 minutes until apples and onion are nice and soft.
- When the squash is ready and has cooled off some, scoop out all the meat of the squash and discard the skins.
- Add the squash into the pot with the onions and apples.
- Add the chicken broth, water, salt and pepper.
- Again, I didn’t add the salt since I knew the broth contained some salt. I tend to be overly cautious about salting food during cooking because I don’t like it when food is too salty. After tasting the soup later, I added a small amount of salt to taste.
- Reduce the heat to a medium low and simmer your soup for about 15 minutes, stirring occasionally and breaking up any large pieces of squash.
- After about 15 minutes, remove the pan from the heat and add in the cream.
- Using a blender (immersion blender works great) blend the soup until nice and smooth.
- Now’s a great time to taste your soup and add more pepper or salt as needed.
- If you like, garnish your soup with a few roasted pumpkin seeds.
- Enjoy this yummy soup!