After following the recipe exactly (which is great as is) I've added a bit more ginger just because I like it. Love it! It can easily modified to suit your taste. I've been making this every fall for years. Good but not as good as my red lentil soup. For me, this technique is a little easier given the squash is soft to work with. I still follow this recipe for temp and time to bake. Once finished baking then cut off ends, slice down the middle and remove seeds and skin. Instead of cutting open and removing seeds, I follow another epicurious squash recipe that calls for baking the squash in whole, with a few knife slits around it. I make the recipe as is, however I've updated the cooking instructions for the squash. And, it freezes well, which means I can have a quick bowl of good soup on a cold day. We love this soup! It's one of our go-tos, it's easy to make and tastes great. I will be freezing and will likely add other spices and cream to make different version of the soup. I like that the soup base is on the thick side, allowing for midification to be thinner if desired. The only sweetness came from the natural sugars if the butternut squash. I have never ysed brown sugar and cinnamon in a soup and wondered if the soup would be to sweet for my palate, but not at all. Could use a but more of a punch to the flavor, which can easily be done to preference. Editor’s note: Head this way for more of our favorite butternut squash recipes →Įasy and a tasty. Transfer to an airtight container and chill. Top with chopped fresh parsley.ĭo ahead: Soup, without parsley, can be made 1 day ahead. Bring to a simmer, thinning soup with more broth if necessary. Return soup to pot season with kosher salt and freshly ground black pepper. Working in batches, purée soup in a blender. Bring to a boil, then reduce heat to medium-low.
Add squash and 5 cups low-sodium chicken broth or vegetable stock and increase to medium-high heat. Cover pot and cook until onion is tender, about 15 minutes. minced fresh ginger, 2 garlic cloves, coarsely chopped, and ½ cinnamon stick. Mix in 2 cups thinly sliced onion, 1 Tbsp. vegetable oil on the stovetop in a heavy large pot over medium-low heat. Using a paring knife, remove peel from squash discard peel. Bake until squash is very soft, about 50 minutes. total), halved lengthwise, seeds removed, cut side down, on prepared sheet. Grease a baking sheet with vegetable oil. Place rack in center of oven and preheat oven to 375°. Garnish individual bowls with a swirl of coconut milk or a dollop of sour cream, a drizzle of chili crisp, or a sprinkling of crunchy toasted pumpkin seeds. You could substitute a different winter squash or combine squash with assorted root veggies. Or top the soup with crispy chopped bacon and apple slivers for a sweet-and-salty take. curry powder for curried butternut squash soup. Play around with the seasonings: Instead of a cinnamon stick, stir in ¼ tsp. Once they’re roasted, you’ll purée the squash with sautéed diced onions and a few spices for a creamy, warming bowl of comfort.īut, armed with such a simple recipe, there are many ways to make butternut squash soup your own.
You will have to cut the squash in half first-if this is your first time dealing with unwieldy large butternuts, follow our guide to butchering butternut squash (or just buy precut squash cubes at the grocery store, we won’t tell). Start by roasting butternut squash to enhance its natural sweetness and heighten the soup’s depth of flavor. This easy butternut squash soup recipe yields impressive, deeply flavorful results with very little fuss.
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