By: Red Hot Mamas
Published: September 29, 2014
Best Butternut Squash Soup
Total prep time: 30-40 minutes
Total cooking time start-to-finish: ~ 1.5 hours
Contributed by: Dr. Goodman
You can make this recipe as big or small as you wish, depending on the # and sizes of the squash.
Dr. Goodman’s suggestion is if you’re going to make it, it is little additional work to make a lot!
This soup keeps in the refrigerator for a week and freezes quite well.
This recipe takes 2 large, or 3 medium squash, and makes ~ 8-10 servings, but you can make it bigger to freeze, etc….
- 2 large or 3 medium-sized butternut squash
- 3-5 shallots, or 2 medium sized onions or combination
- Enough oil (~3 tbsp.) to sauté shallots/onions
- Butter and light cooking oil (walnut is nice, but canola or safflower may be substituted), enough to brush on the squashes while par-baking
- Spices: salt, pepper, fresh grated or ground nutmeg, yellow curry powder (may substitute turmeric), Chinese 5-spice is nice if you have it, cinnamon if want that flavor. Vanilla extract is a nice touch.
- Ras el Hanout Moroccan Spice Blend is a wonderful blend for this soup. In fact, you can do this recipe with this alone, but be inventive! It’s fun to ‘mix-n-match’.
- 2% low-fat milk (can substitute 1%, or whole milk)
- Non-dairy creamer (like vanilla, caramel, hazelnut, etc.: your choice)
- Chicken broth ~ 2-3 cups
- Baking dish sufficient to hold “cut-in-half” squash segments for the initial baking
- Stock pot or large pot enough to accommodate ~ 1.5 gallon liquid
- Large spoon to scoop out squash. Ice cream scooper works great here.
- Blender (can use a food processor, but blender is easier, pours better)
- (Storage containers for leftovers)
- Preheat oven to 375
- Cut squashes in half lengthwise. One good way is to start by inserting the blade of a large sturdy chef’s knife, cook’s knife or cleaver horizontally, bisecting the squash starting at the stem end and advancing the knife downwards to the base.
Hint: a hammer can be utilized to lightly tap the back of the sharp end while holding the handle as you slice down.
- Set the squash in baking dishes, cut side up, with an inch of water in each dish. Brush a mixture of ~ ½ cup butter/oil (I use 75% oil; 25% melted butter) whisked with spices (I’d recommend the Moroccan spice mix (1 tsp) & 1 tsp curry here) onto the edges and inside the squashes. Put into oven to bake ~ 1 hour @ 375.
- Put stockpot on low heat, add ~3 Tbsp. oil, dice shallots and/or onions, put into oil, add ~ ¼ tsp pepper and ~ 1 tsp yellow curry or turmeric and gently sauté until soft and glistening & set aside.
- When Squash is fully cooked, allow to cool for 10 min and scoop out (be aggressive), place into stockpot and add 2-3 cups of chicken broth (depends on how thick you want it…) and ~ ½ tsp ground nutmeg and ~ ½ tsp vanilla extract and an additional ~ ½-1 tsp Moroccan Spice Blend (or curry & Chinese 5-spice…). Cook medium heat ~ 10 minutes until squash is soft, unless it’s soft enough from the bake.
- Put the squash mixture into a blender (you’ll need to do this in batches) and BLEND ~ half-minute until smooth. You’ll need an extra pot or large storage container to hold the pureed mixture until you’re all done & can transfer it back into the stockpot…)
- Put back into stock pot. Add ~ 1-2 cups milk and ~ ½ cup creamer to taste. (The creamer and the Moroccan Spice Bled are the ‘secret ingredients’.)
- Adjust seasoning as you wish.
- Serve with a dollop of sour cream and fresh ground nutmeg if you have it, or ground nutmeg, a sprig of parsley, etc.
Note: This is a sweet ‘n savory recipe. To make it less sweet, cut down on the creamer.
Enjoy your Butternut Squash Soup!