Em’s Best Ever Butternut Squash Soup
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
3quarts 15minutes
Cook Time Passive Time
90minutes 15minutes
Servings Prep Time
3quarts 15minutes
Cook Time Passive Time
90minutes 15minutes
Ingredients
Instructions
  1. Pre-heat the oven to 400 degrees. Line a baking sheet with aluminum foil and drizzle a bit of olive oil on the foil.
  2. Using a very sharp knife, cut the squash in half. Remove the seeds and stringy flesh from the indentation. Set aside.
  3. 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.
  4. 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.
  5. Once the soup has simmered for an hour or so, strain the liquid through a mesh sieve and reserve the stock.
  6. 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.)
  7. Mix in desired amount of heavy cream (or leave it out completely!).
  8. Serve hot with roasted pumpkin seeds.