Butternut Squash Soup
Adapted from Joy of Cooking, this recipe has been a favorite of ours for over a decade. Both of our kids love it too, which is always a bonus, and fall is of course the perfect time of year to cook with winter squash since it's currently so fresh and readily available (at least here in North Carolina). I highly recommend topping it with crushed pistachios and fresh sage to really elevate the flavor.
Servings 4 people
Ingredients
- 1 butternut squash or other winter squash
- 3 tablespoons butter unsalted
- 2 leeks white part only cleaned thoroughly and chopped (you could substitute one onion for the leeks if you prefer)
- 4 teaspoons ginger fresh peeled and minced
- 5 cups chicken broth homemade stock is easy and highly recommended
- ½ cup heavy whipping cream
- ¼ teaspoon salt if using salted store-bought chicken broth then taste the soup before adding any salt
- pistachios chopped, and/or fresh sage (for garnish)
Instructions
- Heat the oven to 400 degrees F.
- Slice the squash in half long ways and scoop out the seeds. Place the squash cut side down on a baking sheet. If you line the baking sheet with foil or parchment paper the clean up will be easier.
- Bake for 30 – 45 minutes or until the thick part of the squash can easily be pierced with a fork. Let cool then scoop out the pulp and discard the skin.
- Note: This step can be done in advance.
- In a large soup pot over medium-low heat, melt the butter. Add the chopped leeks and ginger. Cook for 5 – 8 minutes until tender, but not browned.
- Add the squash pulp to the pot along with the 5 cups of chicken stock (I recommend homemade). Bring to a simmer and cook, stirring and breaking up the squash with the back of your spoon, for 10 – 15 minutes.
- Puree the soup either with a hand immersion blender or in a counter top blender. I highly recommend a hand immersion blender if you like to make soups because you’ll end up with a lot fewer dirty dishes.
- After the soup has been pureed, stir in the cream and salt (to taste).
- Ladle into soup bowls and serve warm topped with chopped sage and pistachios.
Refrigerate or freeze the leftovers.
Notes
- * Omit optional pistachios to make nut-free.
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Butternut Squash Soup
Amount Per Serving
Calories 306
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 63mg21%
Sodium 1323mg58%
Potassium 997mg28%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 21375IU428%
Vitamin C 65.3mg79%
Calcium 156mg16%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.