Embrace the essence of autumn with this creamy Butternut Squash Soup, a recipe that combines the sweet richness of butternut squash with the savory depth of aromatic vegetables and herbs. This soup is not only a comforting meal but also a healthful choice that highlights the flavors of the season.
About the Dish:
This Butternut Squash Soup recipe is a celebration of fall flavors, featuring a hearty base of roasted butternut squash blended with caramelized onions and tart Granny Smith apples for a touch of sweetness. The addition of minced garlic and a hint of red chili flakes introduces a complex layer of flavors that enhance the natural sweetness of the squash. The soup is finished with a swirl of heavy cream and fresh sage, creating a velvety texture and a refined taste profile. Whether served as a starter at a festive dinner or as a main course on a chilly evening, this soup promises warmth and satisfaction in every spoonful.
Ingredients:
- 4 lbs butternut squash (about 2 medium or 1 large)
- 1 tablespoon canola oil
- 2 tablespoons unsalted butter
- 2 cups diced onion (about 1 medium onion)
- 2 cups Granny Smith apple, peeled if desired (about 1 medium apple)
- 1 garlic clove, minced
- ¼ teaspoon crushed red chili flakes
- 4 cups chicken or vegetable broth
- 1½ teaspoons kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ½ cup heavy cream
- 1 tablespoon chopped sage (about 8 fresh leaves)
- ½ cup toasted pumpkin seeds for garnish (optional)
Instructions:
- Prepare the Squash:
- Preheat the oven to 375°F (190°C) and line a baking sheet with aluminum foil.
- Rub the butternut squash with canola oil and roast on the prepared sheet, turning every 20 minutes, until fork-tender (about 1 to 1½ hours).
- Cook the Aromatics:
- In a Dutch oven or heavy pot, melt butter over medium heat.
- Sauté onions until translucent and slightly caramelized.
- Add apples and cook until softened, about 5 minutes.
- Mix in garlic and red chili flakes and cook until fragrant, about 1 minute. Set aside.
- Simmer the Soup:
- Let the roasted squash cool, then peel, deseed, and add to the pot with onions and apples.
- Pour in broth, season with salt and pepper, and bring to a simmer for 15 minutes, stirring occasionally.
- Blend and Season:
- Off heat, stir in cream and sage.
- Puree the soup until smooth using an immersion or stand blender, taking care to vent steam.
- Adjust seasoning with additional salt and pepper as needed.
- Serve:
- Serve hot, garnished with toasted pumpkin seeds if desired.
Expert Tips:
- Roasting the Squash: Roasting butternut squash enhances its natural sugars, giving the soup a deeper flavor. Ensure the squash is evenly roasted for the best taste and texture.
- Blending Options: For an ultra-smooth texture, strain the soup through a fine mesh sieve after blending.
- Flavor Enhancers: Consider roasting the garlic along with the squash for a more mellow and sweet garlic flavor that integrates beautifully into the soup.
- Serving Suggestions: This soup pairs wonderfully with crusty bread or a green salad for a complete meal. For a festive twist, swirl a dollop of crème fraîche on top and sprinkle with fresh herbs before serving.
Conclusion:
Butternut Squash Soup is a quintessential fall dish that offers both nutrition and comfort. This recipe’s blend of sweet squash with contrasting savory ingredients and a hint of spice makes it a sophisticated yet easy-to-make choice that’s perfect for any autumn table. Enjoy the process of creating this soul-warming dish and the cozy moments that follow with each serving.
Read Also: Austrian Garlic Soup
