Butternut Squash Soup
A velvety, deeply flavored soup using every part of the squash
Why This Recipe Works
Steaming the squash directly over its own seeds and fibers builds a depth of flavor that roasting often misses. This technique creates a vibrant, velvety soup that highlights the natural sweetness of the butternut without any unnecessary clutter.
Instructions
Melt half of the butter in a Dutch oven over medium heat. Add the shallot and cook until softened, about 3 minutes. Stir in the squash seeds and fibers and cook until the butter turns a vibrant orange and smells toasted, about 4 minutes.
Stir in the water and salt and bring to a boil. Place the squash cut-side down in a steamer basket and lower it into the pot. Cover and simmer over low heat until the squash is completely tender when pierced with a knife, 30 to 40 minutes.
Carefully lift the squash out with tongs and transfer to a rimmed baking sheet. Once the squash has cooled slightly, scrape the tender flesh from the skin using a large spoon and discard the skins.
Strain the cooking liquid through a fine-mesh strainer into a large bowl or measuring cup, discarding the solids. Working in batches, puree the cooked squash with 3 cups of the strained liquid in a blender until silky and smooth, about 2 minutes.
Return the pureed soup to a clean pot and stir in the cream, sugar, nutmeg, and the remaining butter. Bring to a brief simmer to marriage the flavors, adding more of the reserved cooking liquid if needed to reach your preferred thickness. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days.
