Butternut Squash Soup
So many great flavors in fall. A rich butternut squash, roasted with just a bit of spices, brown sugar and butter, is ready for eating or for the base of a great fall soup. While summer is all about easy, cooking on the grill, fall is when it’s time to let those warm smells fill your house.
We can’t remember when we first had butternut squash soup. It was probably at a restaurant, sometime in the fall. Like so many of our recipes, Steve deconstructed the flavors and attempted to make it at home. Like so many times, he successfully created a great version that we love.
This isn’t a very long post, as there are not many steps to making this soup. The longest part is baking the squash for an hour. But that’s what makes the house smell so good!
Cut the butternut squash in half lengthwise. Then scoop out the seeds.
Season the Butternut Squash
First with salt and pepper.
Divide the butter and place inside the squash. Next put the minced garlic and brown sugar in the open cavity on top of the butter. Place in the oven for an hour.
After it has cooked for an hour, it should be very soft when touched with the back of a spoon. It will need to cool before you take the next step or it will burn your hands!
Once cool enough to touch, scoop all of the squash out of the skin. You’ll have to get your hands right in there. Place all of the butternut squash into a blender.
Once it’s in the blender, add the cream and then the milk. Blend until well mixed. Give it a stir . If it is too thick, add more milk.
Once it’s well blended pour the soup into a saucepan. Rewarm slowly. Taste and correct with additional salt and pepper. And that’s it! Once it’s warm, you are ready for soup!
Set the Table for Fall.
I use these cute little pumpkin soup tureens about twice a year. They are so cute. Fill with hot water for a minute or two before placing the soup in the bowl. Pour the water out of the bowl and add the soup.
Top with a bit of nutmeg. Can you just smell fall here? On this night we just served the soup with a butter lettuce salad and broiled lamb chops. It was delicious and we had leftovers for the next night. Hint: leftovers might need a bit of milk added while reheating.
Butternut Squash Soup
Ingredients
- 1 large fresh butternut squash
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 clove garlic, minced
- 2 tablespoons butter
- 2 heaping tablespoons brown sugar
- 1 cup of heavy cream
- 1 cup Milk (use 1% reduce the fat a bit)
- Dash of fresh nutmeg for serving
Instructions
- Pre-heat the oven to 425 degrees. Cook the butternut squash first. Slice open lengthwise. Using a spoon, scoop out the seeds.
- Sprinkle the squash with salt and pepper. Rub minced garlic on it.
- In the open cavity, place the brown sugar and butter.
- Cook for one hour. Remove and let cool slightly. (until it can be touched)
- Remove the butternut squash from the skin. Place in a blender. Add the cup of heavy cream and blend well. Add the cup of milk and continue to blend. If it is too think add additional milk.
- Pour the soup into a saucepan. Rewarm over medium-low heat. Correct with additional salt and pepper. Garnish with a bit of nutmeg if desired. Enjoy!
