Inspired by a Cooks Illustrated Recipe and her limited diet my friend Emilie developed this silky smooth and phenomenally tasting butternut squash soup. There are a few steps to take, but with a sharp knife and a bit of time, you'll be so happy to have a new standby to your repertoire.
| Servings | Prep Time |
| 3 quarts | 15 minutes |
| Cook Time | Passive Time |
| 90 minutes | 15 minutes |
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Inspired by a Cooks Illustrated Recipe and her limited diet my friend Emilie developed this silky smooth and phenomenally tasting butternut squash soup. There are a few steps to take, but with a sharp knife and a bit of time, you'll be so happy to have a new standby to your repertoire.
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Ingredients
- 5 tbs butter
- 3 whole shallots chopped
- 5 lbs butternut squash
- 10 cups water
- 1/3 cup heavy cream
- 3 tbs maple syrup
- 3 pinches nutmeg
- 3 tsp ginger freshly grated
- 2 tsp salt
- 1/4 cup pumpkin seeds salted and roasted
- 2 tbs olive oil
Servings: quarts
Instructions
- Pre-heat the oven to 400 degrees. Line a baking sheet with aluminum foil and drizzle a bit of olive oil on the foil.
- Using a very sharp knife, cut the squash in half. Remove the seeds and stringy flesh from the indentation. Set aside.
- Place the squash face down on the baking sheet and roast for about an hour until tender. Remove from the oven and let cool for about fifteen minutes.
- While squash is roasting, you will make a stock using the reserved seeds and pulp. To do so, you will need a large pot or dutch oven. Melt the butter over medium heat and saute the shallots for about five minutes. Add the reserved seeds and stringy pulp and cook for a few minutes. Add the water and bring to a boil. Turn heat down and let the soup simmer until the squash is finished cooking.
- Once the soup has simmered for an hour or so, strain the liquid through a mesh sieve and reserve the stock.
- Scoop the flesh out of the butternut squash into a soup pot. Add the freshly grated ginger, nutmeg, salt and maple syrup and using a hand blender, puree the squash, adding the reserved liquid until you reach the consistency you desire. (Some people like a thicker soup, others may like a thinner soup.)
- Mix in desired amount of heavy cream (or leave it out completely!).
- Serve hot with roasted pumpkin seeds.
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