Creamy Butternut Squash Soup
While I don’t particularly like the fall weather (I’m a warm weather girl through and through), I do so dearly love fall flavors. You know, those tried and true comfort foods — chicken and dumplings, pumpkin bread, and tomato basil soup to name just a few.
Another seasonal fall food that I adore is squash, and when I want a change of pace from tomato basil soup, I make this amazing creamy butternut squash soup. It’s savory, with just a hint of sweetness, and oh so satisfying on a cold day.
Written by Tara of Unsophisticook
Now, as is true with so many good things, greatness takes time. But the good news is that the bulk of the time is in roasting the butternut squash, which is very hands off. In fact, you can do this a day or two ahead of time to get a head start on things if you’d like.
The original version of this recipe calls for the addition of calvados, which is an apple brandy. I couldn’t find apple brandy, so I used a honey brandy instead, and it was amazing. The alcohol cooks off, but if you prefer to omit it altogether, apple cider would be a good substitute in equal amounts.
What’s your favorite fall comfort food?
More Butternut Squash Recipes
- Butternut Squash and Kale Quinoa Stuffing
- Baked Mac n Cheese with Gruyere and Butternut Squash
- Butternut Squash, Pomegranate + Roquefort Salad
Creamy Butternut Squash Soup
Yield: 8-10 servings
4 medium butternut squash
2 tablespoons olive oil, divided
1 medium white onion, chopped
5 celery stalks, chopped
3 large carrots, peeled and chopped
1 tablespoon garlic chopped
4 bay leaves
1 tablespoon allspice
1 teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup dark brown sugar
1/2 cup honey brandy, divided (can substitute apple cider)
5 cups water
1 1/2 cups heavy cream
kosher salt, to taste
To roast the squash:
Preheat the oven to 375 degrees. Cut off the stem from the butternut squash, and then cut them in half and scoop out the seeds. Brush the cut sides with about one tablespoon of olive oil, and place them on a baking sheet cut side down. Bake at 375 degrees for approximately 90 minutes, until the skin is blistering and the squash is very soft. Cool and scoop out the flesh.
For the soup:
In a heavy-bottomed soup pot, sauté the onion, celery and carrots in about one tablespoon of olive oil until translucent.
Deglaze the pot with 1/4 cup of brandy or apple cider. Then add the garlic, bay leaves, and water. Simmer until the water has reduced by approximately one cup.
Add the roasted squash, allspice, ginger, cinnamon, nutmeg, and brown sugar. Bring the mixture to a boil and then reduce to low heat and cook for 20 minutes.
Remove the bay leaves and puree with an immersion blender or transfer the mixture in small batches to a blender.
Whisk in the cream and heat through. Add salt to taste, and finish off the soup with 1/4 cup honey brandy or apple cider.
adapted from Green Bean Delivery