It’s amazing to think that a vegetable such as the butternut squash, so hard on the outside, can actually be broken into and puréed down to something as fine as a soup. subhanallah.
Choose those with firm exteriors and no sign of bruising. They are a bit tough to chop, but that’s a good sign. You don’t want to start off with a soft squash because that would mean it’s old. I recommend using a knife with some sort of teeth, like a tough bread knife. It will help you have some grip onto the flesh of the squash, rather than a chef’s knife which could easily slip. If the latter are your only options, just be careful and cut slowly into the flesh. I like to start in the middle, break it in half and continue chopping the squash into chunks before roasting.
You could steam the squash (about 20 minutes) as an alternative to roasting, but that means you’ll have to add more seasonings directly into the soup as opposed to the seasoning that is added to the squash when roasting.
This is a basic recipe for Butternut Squash Soup, a recipe you can make your own additions to. I think roasted walnuts on top would be a nice addition. Even a sprig of thyme would be a beautiful presentation. In this recipe I simply wanted to show you how to make a basic soup to start.
I season the squash ahead of time, as you’ll see in the directions. As they’re seasoned then roasted, it allows for the herbs and oil to penetrate the squash and thus flavor the soup beautifully as a result.
Butternut Squash Soup
1 medium butternut squash
salt, to taste
dried herbs of your choice (i.e. parsley, thyme, mint, basil, oregano)
pat of butter
½ yellow onion, thinly sliced
2 cloves garlic, minced
1-3 cups water
salt, to taste
freshly ground pepper, to taste
1 tablespoon crème frâiche
- Pick a squash that is firm, without any bruises or other signs of damage or softening.
- Rinse squash before cutting, using a serrated knife to have a good grip. Parchment paper.
- Cut into medium size chunks.
- Drizzle with olive oil and herbs you want in your soup. I suggest dried herbs like parsley, oregano, basil, thyme, and/or mint.
- Roast at 425° for 60 minutes, or until browned on top and flesh is soft, using a fork to test.
- Allow to cool. Remove all skins.
- In a Dutch oven or deep pan, heat the butter. Add onion and garlic cloves and cook until onions are translucent. Add squash and brown on all sides.
- Add water, one cup at a time, up to about 3 cups for soup consistency of your choice. Add salt and pepper to taste. Bring to a boil, then quickly reduce heat to low. Cook for about 10 minutes.
- Use hand blender to smooth out the lumps. Remove from heat and add one crème fraiche. Mix well and serve while hot, adding fresh herbs for a beautiful presentation.