Butternut Squash Soup

This soup is one that I first made after a few years of cooking on my own.  There is something kind of intimidating about breaking down a squash- which wasn’t a common ingredient in the meals I ate growing up.  Once I tasted roasted squash (yum!) and finally cooked my own, I love to utilize squash to mix up what can otherwise become a boring dinner routine.  This soup is rich, complex, and amazing.  The spices compliment the vegetables perfectly to create an irresistible broth that will keep you coming back for more!  This recipe is very loosely based off of this allrecipe’s version.
 
Ingredients:
2 butternut squashes (small – medium)
4 tablespoons butter
1/2 onion, chopped
1 Gala Apple
2 teaspoons nutmeg
2 teaspoons cayenne pepper
3 cups of chicken broth
1/2 cup of apple cider
8oz cream cheese
Salt and freshly ground pepper, to taste
 
Preheat oven to 400 degrees. To begin, break down your squash.  Cut the squash in half lengthwise and remove the seeds.  Cut into 8 pieces and coat in olive oil, salt, and pepper.  Arrange pieces flesh side down on a 13″ x 9″ baking pan and roast for 45 minutes.
 
 
 
Place a large pot on your burner and heat to medium.  Add the butter and chopped onions.
 
Peel and chop your apple.
 
Add the apple to the onions to saute.
 
Add the nutmeg, salt, pepper, and cayenne pepper. Cook for about 12 minutes.
 
Remove your cooled, roasted squash from the baking pan. 
 
Scoop the squash away from the outer skin and add to the onion mixture. 
 
Add the chicken broth and apple cider.  Bring to a simmer and cook for about 30 minutes.
 
Place your cream cheese in a food processor, and add 1/3 of the soup.  Puree and add back into the pot. Add the other 2/3s of the soup into the blender and puree until the soup has a smooth, creamy texture.  Be careful adding your soup to the food processor – it is HOT!
 
Serve hot!  This soup would be great garnished with some toasted pumpkin seeds or creme fraiche. 
 
-Chef Hallie
 
Butternut Squash Soup
Yields 8
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 2 butternut squashes (small - medium)
  2. 4 tablespoons butter
  3. 1/2 onion, chopped
  4. 1 Gala Apple
  5. 2 teaspoons nutmeg
  6. 2 teaspoons cayenne pepper
  7. 3 cups of chicken broth
  8. 1/2 cup of apple cider
  9. 8oz cream cheese
  10. Salt and freshly ground pepper, to taste
Instructions
  1. Preheat oven to 400 degrees. To begin, break down your squash. Cut the squash in half lengthwise and remove the seeds. Cut into 8 pieces and coat in olive oil, salt, and pepper. Arrange pieces on a 13" x 9" baking pan and roast for 45 minutes.
  2. Place a large pot on your burner and heat to medium. Add the butter and chopped onions.
  3. Peel and chop your apple.
  4. Add the apple to the onions to saute.
  5. Add the nutmeg, salt, pepper, and cayenne pepper. Cook for about 12 minutes.
  6. Remove your cooled, roasted squash from the baking pan.
  7. Scoop the squash away from the outer skin and add to the onion mixture.
  8. Add the chicken broth and apple cider. Bring to a simmer and cook for about 30 minutes.
  9. Place your cream cheese in a food processor, and add 1/3 of the soup. Puree and add back into the pot. Add the other 2/3s of the soup into the blender and puree until the soup has a smooth, creamy texture. Be careful adding your soup to the food processor - it is HOT!
  10. Serve hot! This soup would be great garnished with some toasted pumpkin seeds or creme fraische.
Adapted from http://allrecipes.com/Recipe/Butternut-Squash-Soup/Detail.aspx?event8=1&prop24=SR_Thumb&e11=butternut%20sqash&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i2
Adapted from http://allrecipes.com/Recipe/Butternut-Squash-Soup/Detail.aspx?event8=1&prop24=SR_Thumb&e11=butternut%20sqash&e8=Quick%20Search&event10=1&e7=Recipe&soid=sr_results_p1i2
Half Baked Cooks http://halfbakedcooks.com/

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