Butternut Squash Soup

Butternut Squash Soup is the quintessential soup of autumn, and despite a spell of hot weather, I've been feeling positively autumnal. When I see this soup on a seasonal menu, I'm always tempted. But then I hesitate because too often it's made in one of two ways that I don't like.

One extreme is a version overloaded with garlic and strong herbs, trying too hard to not be the other extreme I don't like. And that is one that borders on dessert, very sweet and pumpkin-pie spicy. I add just a tiny amount of nutmeg, allspice and real maple syrup to enhance the natural sweetness of the squash and the tartness of the green apple.

A bit of potato amps up the creamy texture even without any actual cream. And using an immersion blender to puree the soup is the only way to go. Ladling part of it into a countertop blender and then pouring it into yet another bowl or pot, and then repeating two or three times ... well, all I have to say is I can't believe I waited so long to get an immersion blender. 

Of course, you can use chicken stock rather than vegetable stock and even put in some bacon, but I like the pure vegetable flavors of this version. What could be better than a steaming bowl of soup and homemade bread with lots of butter on a crisp autumn day! What are your favorite soups? 

Butternut Squash Soup

(Makes 2.25 quarts/2.13 liters)

1 medium (2.5 pounds) butternut squash
1 tablespoon unsalted butter, melted
1/2 teaspoon salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 tablespoon extra virgin olive oil
1 medium (8 ounces) Granny Smith apple, roughly chopped
1 small (4 ounces) yellow onion, roughly chopped
1 medium (2 ounces) carrot, roughly chopped
1 medium (8 ounces) russet potato, cut into 1-inch pieces
1 quart lower sodium vegetable broth
2 cups water
1/4 teaspoon celery seed
1/4 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon allspice
Pinch (1/16 teaspoon) cayenne
1 tablespoon real maple syrup
Garnish: apple, nutmeg, creme fraiche

1 Preheat oven to 400F/200C/Gas6. Line a baking sheet with foil. Cut off stem of squash, and cut squash in half lengthwise. Scoop out seeds. Place cut side up on prepared baking sheet, and brush tops with melted butter. Sprinkle with 1/8 teaspoon each salt and pepper. Roast for 1 hour. Let stand at room temperature until cool enough to handle.

2 In a 4-quart pot, heat olive oil and add chopped* apple, onion and carrot. Sprinkle with 1/8 teaspoon each salt and pepper; cook for about 8 minutes. Scoop cooled squash into the pot. Add potato, broth, water and seasonings, including another 1/4 teaspoon each salt and pepper. Bring to a boil, reduce heat and simmer, loosely covered, for 40 minutes.

* Roughly chopped is fine because you'll be pureeing the soup.

3 Using an immersion blender, puree the soup in the pot. Stir in the maple syrup. Taste and adjust seasoning.

Note: I'm not saying life without an immersion blender was meaningless or that I'm consumed with bitterness and regret for not getting one sooner. But seriously, folks, if you don't have an immersion blender, get one now. You'll wonder how you got along without it!

4 Ladle soup into bowls, garnish and serve.

Disclosure: Some posts contain links to my affiliate account at Amazon.com. If you purchase something from Amazon through one of my links, I receive a small commission, at no additional cost to you, which I use toward the expenses of running this blog. Thanks for supporting Delightful Repast when you shop at Amazon!