There is nothing like a good butternut squash soup to usher in cooler weather!
This soup is one of the first recipes we ever made together. It predates our interest in cooking, as well as local and seasonal eating (I believe we ate it in the summer – though I must admit while not truly seasonal to Indiana, I have had squashes that have lasted that long in our pantry!). Whatever the case, I remember being incredibly impressed at how delicious it was.
Time has passed, and I was curious to look back at the recipe to see if it was as good as we remembered! At first glance, I was pleasantly surprised at the short ingredient list and simple preparation method. I also was surprised at the lack of cream, which tends to be a common ingredient in butternut squash soup (and is usually a bit too rich for me to stomach!). Somehow, just a potato and the squash make for an incredibly creamy texture!
While I’ve been spoiled since my first taste of this soup with fancy variations of all kinds (from Thai-spiced to gourmet Mexican), I must admit this simple version still stands the test of time as a solid, basic butternut squash soup with a full-bodied flavor and a smooth, velvety texture. And while we still may look for fancy variations of our own, this one still hit the spot – and made for a good trip down memory lane!
What’s your favorite way to make and serve butternut squash soup?Print
- 2 shallots
- 1 pound butternut squash
- 1 medium boiling potato
- 1 tablespoon olive oil
- 1 bay leaf
- Kosher salt
- Fresh ground pepper (or white pepper, if you have it)
- Sour cream and fresh dill, to garnish
- Thinly slice 2 shallots. Peel the butternut squash and cut it in half; scoop out the seeds and chop into 1-inch pieces. Peel the potato and cut into 1-inch pieces.
- In a saucepan over low heat, heat 1 tablespoon olive oil, add the shallots and cook, stirring occasionally, until the shallots are translucent (5 to 10 minutes).
- Add the squash, potato, 1 bay leaf, a few pinch of kosher salt, and 3 cups of water. Increase the heat to medium high and bring to a steady simmer. Cook about 30 minutes, stirring occasionally, until the squash is tender.
- Remove the bay leaf and let the soup cool slightly. Then puree the soup using an immersion blender (or transfer to a blender, then transfer back to the pot). Let the soup cool a bit more; it will thicken a bit and become creamy. Taste and add kosher salt and pepper to taste (we added about 1 teaspoon kosher salt). Use white pepper to preserve the pure look of the soup (if you don’t mind the black flecks, use black pepper).
- Serve garnished with sour cream and fresh dill, or other garnishes as desired.
Adapted from Williams and Sonoma: Rome
Tip: We highly recommend an immersion blender for a pureed soup such as this – it saves a lot of trouble! However, a blender or food processor will also suffice – you’ll just have to transfer the soup to the blender and back to the pot.
You also can stir in spices of your choice to add a bit of flair – curry powder, cumin, coriander, chipotle powder – the sky’s the limit!