A Perfect Soup for Winter
Besides chili, I do not know of another soup (I’m using that term loosely) that goes better with cold winter nights than butternut squash soup. Something about its rich flavors and the warmth from a piping hot bowl of soup makes this a perfect remedy against those cold winter nights. You can make this as your meal or pair it with a salad or a sandwich – preferably grilled cheese. It’s also easy to make a lot of soup so you can bring it for your lunch or heat up whenever you get a craving for some more squash goodness. Without further ado, let’s see what it takes to get this to your table.
Assembling Your Ingredients
I’m about ready to go against something I’ve preached about quite a bit on this blog: you don’t need to use mise-en-place for this recipe. Why? When dealing with something that has a long time in between steps, you can use that time to assemble your ingredients versus assembling everything at the beginning and then twiddling your thumbs while you wait for the next step. This is why its important to read the entire recipe before you want to start cooking, not only will you make sure you understand all the necessary steps, you’ll also learn what you need to have assembled before you begin cooking. Alright, enough rambling, I want to make some soup!
No Soup Nazis Here
While there are a few steps in this process, overall its a pretty easy soup to whip up. And for some reason, I absolutely love the deep, orange color. If you missed out on my other butternut squash recipes, be sure to check them out:
Lessons Learned: Or What I’d Do Differently Next Time
For this being my first attempt at making a soup at home, I’m very happy with how the results turned out. The taste was absolutely great and it had an amazing texture that made me just want to ladle it directly into my mouth. About the only thing I’d do differently next time is to skip most of the mise-en-place process. As noted above, there is ample time throughout this recipe to gather up and chop/dice your ingredients that you don’t need to do it all ahead of time. Could have saved myself probably about 15 minutes by forgoing the mise-en-place proces. Other than that, I can’t think of anything I would do differently next time.
- 4 pounds butternut squash - roughly 2 medium squashes
- 2 tablespoons butter, unsalted
- 1 medium Granny Smith apple
- ½ medium yellow onion
- 8 fresh sage leaves
- 2-1/2 cups low-sodium chicken broth
- 2-1/2 cups water, purified if needed
- 1-1/2 teaspoons kosher salt, plus more if needed
- ¼ teaspoon of black pepper, freshly ground
- ⅓ cup heavy cream
- Preheat your oven to 425°
- Cut your squash in half and remove the seeds. Generously rub with butter before seasoning with salt and pepper
- Roast until fork tender, roughly 55 minutes
- While your squash is roasting, dice and core a granny smith apple, dice half an onion and separate eight fresh sage leaves
- When your squash is done, set aside to cool
- Saute your apple, onion and sage for about seven minutes or so in a large pot, you want your apple and onion to be softened, not browned. Remove from heat once finished
- Take a large spoon and remove the flesh from the butternut squash
- Add squash, water, chicken broth to your pot and bring to a boil
- Reduce heat to med-low and simmer for about 15 minutes while stirring occasionally. Try and break up any large chunks of squash during this time.
- After the 15 minutes, kill the heat and add in the heavy cream. Stir to combine.
- Either using an immersion blender or stand-alone blender, puree the soup until all chunks are gone and you have a uniform consistency.
- Serve immediately or refrigerate.
Until next time….I’d Cook That!