Butternut Squash Soup

We all need a velvety and delicious butternut squash recipe in our repertoire.
I have developed this recipe through the years, started to write it down… and totally forgot about it until this past Thanksgiving dinner party.

Here it is! Orange, silky, and oh so yummy!
This recipe has a delicate balance of flavors and a rich texture. Roasting the butternut squash before incorporating it to the soup enhances and deepens the aromas. You are building layers of flavors, and this is an important step. The potatoes contribute to the nice consistency of this dish.
The main recipe has no cream in its ingredient list. I just add a small swirl when serving for an exquisite finishing touch.

This is the last updated version after a fantastic review from the kids and adults!
You can prepare it ahead of time and warm it up just before serving. Since there is no cream in the recipe, you can reheat it (or boil it) without any problem. If you make the soup a day or two in advance, taste it again before serving and correct the seasoning accordingly.

To make this soup a vegetarian meal, you can replace chicken stock by vegetable stock.

Bon appétit!

 
 

Butternut Squash Soup

recipe credits: Rafaella Sargi
Serves 4 to 6

Ingredients
1 medium butternut squash (2 ½ pounds approx.), peeled, seeded and cubed (2inches - 5cm)
1 tablespoon extra virgin olive oil
1 teaspoon salt
2 tablespoon unsalted butter
1 cup diced onions
1 garlic clove, grated
1 pound (450 g) potato, peeled and (small) diced
6 cups chicken stock (preferably home made)
Salt
Black pepper
1 tablespoon extra virgin olive oil
12 fresh sage leaves
Heavy cream for serving (optional)

Directions
Scale and prep all the ingredients.
You will need one baking sheet lined with parchment paper, a small frying pan, paper towel, one medium pot and an immersion blender.

Het the oven to 400F (200C).

Season the cubed butternut squash with extra virgin olive oil and salt and spread on one layer on the baking sheet. Roast in the hot oven for 30 minutes or until it is cooked through with caramelized and browned edges. This step will give a beautiful depth and flavor to the soup.

Meanwhile, melt the butter in the pot. Add the chopped onions and cook over medium heat until translucent. Add the grated garlic and chopped potatoes. Mix for a few minutes then add the chicken stock. Bring to a boil. Add the roasted butternut squash and mix again. Cover and let it simmer over medium-low heat for 45 minutes.
Puree the soup with the immersion blender. Taste and correct seasoning*. The soup is ready.

While the soup is simmering, you can fry the sage leaves in a small frying pan with some olive oil. This is a quick process. Stay close to the frying pan and remove the sage before it burns. Place on paper towel and let it drain. Set aside.

Serve the soup in individual bowl with a very small drizzle of heavy cream and a few prepared sage leaves.
Enjoy!


*Be careful when adding salt, specially if using store bought chicken stock. Always taste before seasoning. Season a little at a time. You can always add… but can’t remove!