Autumnal Butternut Squash Soup

This is a super-simple butternut squash soup based on my blueprint for creamy soups. I like the smooth, pure taste of squash in this soup, but it can be dressed up in many ways. For instance, I’ve added apples to it before; also chipotle chiles.

Autumnal Butternut Squash Soup

Butternut Squash Soup

Serves: 2
Time to make: ~45 minutes

  • 1 tbsp. olive oil
  • ½ onion, diced
  • 2 cups chicken stock
  • 3 cups butternut squash, cubed, peeled, and with seeds and stringy stuff removed
  • 1 tsp. Northwoods Fire seasoning mix or other seasonings to taste
  • ¼ cup heavy cream
  • chives or scallion greens for garnish
  1. Heat the oil over medium
  2. Add the onion and saute until golden
  3. Add the stock and squash
  4. Season
  5. Bring to a boil, reduce the heat to medium-low, cover and simmer 20-25 minutes, until the squash is fork-tender
  6. Remove from the heat and puree
  7. Stir in the cream and reheat over low
  8. Garnish with snipped chives or scallion greens

Notes:

I wanted a little heat, so I used 1 tsp. of Penzey’s Northwoods Fire seasoning mix, which contains a lot of things but primarily: salt, pepper, cayenne, paprika and rosemary.

For a nifty presentation, you can swirl in the cream artfully with a spoon before serving (see photo).

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3 thoughts on “Autumnal Butternut Squash Soup

  1. cooking chat 8 November 2006 at 8:04 pm

    my wife made a bit like this tonight, very tasty. Any suggestions for wine pairing with this…I wasn’t sure what would go best with the butternut, I was thinking a fruity red and grabbed a rioja from the cellar. was o.k. but I suspect there are better combos!

  2. […] is the time for butternut squash soup. I‘m making some tonight with dumplings, but it’s also so good with chiles or […]

  3. Michael Beyer 8 September 2010 at 9:34 am

    Sounds delicious! Here is a recipe for a couscous that contains roasted butternut squash, zucchini, and carrots. http://michaelbeyer.wordpress.com/2010/09/07/moroccan-couscous/

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