By Rachel
I have searched high and low for a butternut squash soup recipe that I like and have come up empty, so here is my version of a couple recipes mixed together. It's sweet and savory, and really fills you up for a meal. I served it with a Three Cheese Grilled Cheese Sandwich and I hope you like it!
Serves approx 8
What you'll need:
4 Tbs unsalted butter
1 medium-large shallots
1 large butternut squash
1 large can of chicken stock/broth
Water
2 tsp salt
3/4 cup heavy cream
1 Tbs brown sugar
1/4-1/2 tsp nutmeg
Directions:
Pre-heat the oven to broil. Cut the squash in half longways and scrape out the seeds and pulp, set aside. Put the squash face down on a baking sheet and put in broiler until skinned is browned and squash is soft to the touch.
What you'll need:
4 Tbs unsalted butter
1 medium-large shallots
1 large butternut squash
1 large can of chicken stock/broth
Water
2 tsp salt
3/4 cup heavy cream
1 Tbs brown sugar
1/4-1/2 tsp nutmeg
Directions:
Pre-heat the oven to broil. Cut the squash in half longways and scrape out the seeds and pulp, set aside. Put the squash face down on a baking sheet and put in broiler until skinned is browned and squash is soft to the touch.
Melt the butter in a large pot over medium-low heat until foaming. Dice the shallot and cook, stirring, until translucent, about 3 minutes. Add the squash scrapings and seeds, and cook for about 5 minutes. Add the chicken broth and then fill the chicken broth can halfway with water and add to the pot. Add 2 tsp of salt and bring the mixture to a boil over high heat. Keep boiling, covered, until the squash is done.
When the squash is down, take out of the oven and cool for a few minutes. Peel off the skin and throw away. cut up the squash into chunks.
Take the pot of liquid and strain out the pulp/seeds/onion and save the liquid. Return the liquid to the pot and add the chunks of squash. Boil until the squash is a little softer and water soaked, about ten minutes. Transfer the liquid and squash mixture to your blender and puree until smooth. Return the pureed soup to the pot and add the brown sugar, cream, and nutmeg. I added the sugar a little at a time until I found the right amount (for me, 1 Tablespoon). I did the same with the nutmeg and found that I like it best with a 1/2 teaspoon.
If you only have 2 people eating like me, you can save this in your fridge for leftovers or freeze for later in the season when squash is harder to come by.
I served this soup with grilled cheese and semolina croutons and it was perfect for the chilly Fall day we were having!
When the squash is down, take out of the oven and cool for a few minutes. Peel off the skin and throw away. cut up the squash into chunks.
Take the pot of liquid and strain out the pulp/seeds/onion and save the liquid. Return the liquid to the pot and add the chunks of squash. Boil until the squash is a little softer and water soaked, about ten minutes. Transfer the liquid and squash mixture to your blender and puree until smooth. Return the pureed soup to the pot and add the brown sugar, cream, and nutmeg. I added the sugar a little at a time until I found the right amount (for me, 1 Tablespoon). I did the same with the nutmeg and found that I like it best with a 1/2 teaspoon.
If you only have 2 people eating like me, you can save this in your fridge for leftovers or freeze for later in the season when squash is harder to come by.
I served this soup with grilled cheese and semolina croutons and it was perfect for the chilly Fall day we were having!
