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Best Butternut Squash Soup Recipe

Updated on April 17, 2013

Vote for Butternut Squash Soup

5 stars from 1 rating of Butternut Squash Soup

Your Nugget of Nutritional Info:

Butternut Squash if the obvious star of this good-for-you 411. Not a vegetable, but a fruit, this low-calorie taste treat is great for the eyeballs! One cup of squash packs a whopping 500% of the recommended daily allowance for Vitamin A, 100% of Vitamin C, as well as a goodly amount of B6. It is also an excellent source of folate, fiber, potassium, and magnesium, too.

The Results!

Source

The Ingredients:

Recipe in Rebus

set stock on to boil while you prep squash
set stock on to boil while you prep squash
left to right, top to bottom squash prep
left to right, top to bottom squash prep
add squash when stock is boiling, simmer until tender
add squash when stock is boiling, simmer until tender
chive prep zig-zagging down--set aside when done
chive prep zig-zagging down--set aside when done
left to right, top to bottom shallots, ginger & garlic prep
left to right, top to bottom shallots, ginger & garlic prep
add shallots first
add shallots first
add ginger
add ginger
add garlic, simmer for a bit
add garlic, simmer for a bit
deglaze with brandy, remove from pan and set aside
deglaze with brandy, remove from pan and set aside
ahh...g'head and deglaze yourself!
ahh...g'head and deglaze yourself!
Mash squash and stock together
Mash squash and stock together
add mix of buttermilk & ½ & ½
add mix of buttermilk & ½ & ½
Puree with immersion blender, food processor or blender
Puree with immersion blender, food processor or blender
add shallots / ginger / garlic frito
add shallots / ginger / garlic frito
add brown sugar
add brown sugar
add a dash of cayenne pepper
add a dash of cayenne pepper
add cinnamon
add cinnamon
add a dash of All-spice
add a dash of All-spice
add nutmeg
add nutmeg
add chicken bouillon
add chicken bouillon

Cook Time

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: Serves 6, 8 oz bowls

Ingredients

  • 1 butternut squash, large
  • 4 cups chicken stock, NS
  • ¾ cup ½ & ½ or cream
  • ¼ cup buttermilk
  • ½ cup brandy
  • 2 TBSP.` olive oil
  • 2 TBSP. butter, or butter substitute
  • ½ cup shallots
  • 4-6 cloves garlic
  • 1 finger-sized ginger root
  • 1 bunch chives
  • ½ cup brown sugar
  • 1 tsp. nutmeg
  • 1 tsp. cinnamon
  • pinch Allspice
  • dash cayenne, to taste
  • 1 double-cube Knorr chicken bouillon

How to Do It:

  1. Put chicken stock on to boil.
  2. Peel the squash, and cut it in half. Scoop out the seeds. Cut into planks, then cube these planks into about 1" square cubes.
  3. Add to boiling chicken stock on stove. Cook until fork tender in the liquid, and meantime...Time to make the seasoning.
  4. Grab your shallots, ginger & garlic. Peel & mince all 3, keeping separate.
  5. Heat frying pan on stove top with butter and oil.
  6. When sizzling, add shallots first, and cook until translucent (ish).
  7. Add the ginger next, and cook for a minute or 2.
  8. Add garlic, and cook for an additional minute or two, stirring intermittently to prevent burning.
  9. Deglaze the pan with brandy. Reduce until the veggie mix is kind of a slurry. Remove and set aside.
  10. Back to the squash--already in progress. By now it should be tender, so go ahead and grab a hand masher, and mash it to a chunky paste.
  11. Add ½ & ½ and buttermilk mixture.
  12. Puree with hand immersion blender, food processor or blender. Obviously the first option works best!
  13. When smooth, add the reserved "frito" of shallots, garlic, and ginger. Stir.
  14. Add brown sugar. Stir.
  15. Add cayenne, nutmeg, cinnamon and Allspice
  16. Add chicken bouillon cube. Stir and simmer for an additional 5 minutes or so...
  17. Ladle into bowls, and garnish with a dollop of sour cream and a sprinkling of minced chives. Grilled cheese is really good with this--but when is grilled cheese NOT good?--any kind of sweet (ish) muffin, or good old crackers!

Garnish with Dollop of Sour Cream & Chopped Chives!

Source

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    • CharronsChatter profile image
      Author

      Karen Robiscoe 5 years ago from California

      That is like butter! As good as butter, to hear (I'm thinking Mike Meyers SNL skit, heheh) and I thank you a TON, Kathryn! * she says, puffing with chefly pride * Think of me as a virtual cookbook....

      This is SO easy to make & sodium free, too, as opposed to the boxed versions you see at Trader Joe's & other health food stores. :)

    • Kathryn Stratford profile image

      Kathryn 5 years ago from Manchester, Connecticut

      That looks spectacular! I have never made that myself, but I really enjoy butternut squash. I had no idea it was considered a fruit, either.

      Your photos are stunning, as usual. I look forward to trying this out at some point in the future. I am sharing this!

      I don't even need to bookmark this, because your entire page is like a cookbook. When I am in the mood to cook something, I sometimes come here to see the options. Delicious!

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