Fall Means Butternut Squash

With the cold weather suddenly descending on New York, it seems like a good time to swing into our fall recipes in earnest.  During our recent apple-picking trip, we also bought a butternut squash – a core piece of autumn produce.  We’ve posted a number of good butternut recipes over the lat few years, but looking back over our archives I was surprised not to find a post on what is probably our quintessential use for this gourd: butternut squash soup.  Ubiquitous, yes, but also delicious, easy, and requiring very few ingredients.

Butternut Squash Soup

1 large onion, chopped

1 butternut squash, peeled, seeded, and cubed

olive oil

salt and pepper

vegetable broth (but water works too)

Really, the hardest part of this whole recipe is preparing the squash itself.  I have yet to find a peeling method that doesn’t seem more difficult than it should be.  Once you’ve got it peeled, seeded, and cut into cubes, you can go one of two routes.  The easiest possible cooking method is to start by cooking the onions in the soup pot (with olive oil, salt and pepper, until translucent), then add several cups of broth or water, dump in the squash, bring to a boil, then cook until the squash is soft.

However, if you want to go the extra mile, you can roast the squash cubes in the oven (still with olive oil, maybe even adding some rosemary or sage) until they get brown, cook the onions and broth as described above, and then add the squash to the broth already cooked.  This method will generally produce a richer-tasting soup in my experience.

In either case, you end up with cooked squash and onion in hot broth, which you then want to blend.  We have an immersion blender which is ideal for the job, but you could also transfer to a blender or food processor in batches.  Serve it with a crispy bread.

This is one of those recipes that we tend to eyeball, rather than having exact measurements.  Some trial and error will get you to a point where you know what ratios of onion, squash, and broth you want to use in order to get a blended soup with your preferred consistency.

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5 Comments on “Fall Means Butternut Squash”

  1. Anne says:

    You should add nutmeg, cream and sage. I made it this way last night and it was unbelievable!! You can also roast a squash unpeeled, just cut in halves, and then scoop the squash out, it’s pretty easy.

  2. Yay for squash! Simple soups like this are one of my favorites–they let the best & clearest vegetable flavors show through. :)

  3. eric says:

    Ditto on Anne’s suggestion on roasting. You end up with roasted AND peeled squash in one step. If you’re pureeing it anyway, it’s a piece of cake. We got (I think) 9 of these from the garden. My favorite is to add grated ginger, cream and about a tablespoon of garam masala near the end.

  4. Ttrockwood says:

    I make tons of butternut squash soup and usually add in a can of white beans that i pureed, adds a bit of heft and protein and smooth “creamy” mouthfeel without dairy


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