My wife calls this soup, magic soup. I do NOT like squash. Period. End of story. I don’t like the texture, the way it tastes, really anything about it, but I’ll eat this soup until I’m stuffed.
It’s literally one of the best soups I’ve ever eaten. If you are looking for a squash soup that your picky spouse will eat, try this soup. It’s the best butternut squash soup….EVER!!
It’s not often that I ask for anything squash, but Lacy is always trying to get veggies into my system. She’ll grind them up really small and put them into spaghetti, she’ll make zucchini burgers, but when it comes to this soup no arm twisting is necessary. You can taste the butternut squash, you really can, but in combination with the browned butter and half and half (who would ever say no to that combination) it really sets off the butternut squash. The texture is smooth and creamy and with the appropriate amount of pepper you can even get a nice kick. To garnish we add a little bit of creme fraiche. Creme fraiche is one of those things that we don’t normally use and it’s sometimes hard to find in the grocery store (at mine it’s actually located in the gourmet cheese case). Creme fraiche will really add to the richness of the soup and it provides the finishing touch that it really needs. It’s worth picking it up, but I wouldn’t go as far as saying it’s required!
All in all this soup is truly amazing. I called this post the best butternut squash soup recipe because I truly think it is. The soup is thick, creamy and makes my mouth water. It’s a must try soup for the fall and winter season!
- 2 large roasted butternut squashes
- 1 pint of half and half
- ¾ stick of butter (browned)
- 2 tbsp of oil
- Salt and pepper to taste
- 2½ cups of chicken stock
- Creme fraiche to garnish
- Cut the squash in half
- Lightly coat it with oil, salt and pepper
- Roast the squash for an hour or until tender
- Scoop out the squash, put it into a blender or food processor add the half and half and the chicken stock.
- Blend well and then place into a pot on medium heat.
- Add browned butter (simply brown butter in a small pan) oil, salt and pepper and stir and cook on low for a few minutes.
- Garnish with creme fraiche.
What kind of bread did you serve with your butternut squash soup in the photo?
It looks like sourdough.
After a closer look, it looks like some type of cracked whear artisan bread.
How do you roast a squash?
I halve it , scoop out the seeds and add a knob of butter and put it flesh side up on a baking tray .
What’s half and half?
It’s one part light cream to one part milk. I love adding it to soups to give it a richer finish than using just a stock would. Hope that helps.
love this recipe. here’s what I did to spice things up:
added waaaay more salt and pepper.
added garlic and onion powder, a pinch of cumin, and cinnamon.
I also squeezed 1/4 lemon’s juice in there and threw in some parsley 🙂
Here ih Australia, this is pumpkin soup. Butternut is pumpkin to us. And pumpkin soup is an Australian staple. My secret ingredient is some curry powder. Not a lot, just enough to give it a kick. I like the idea of creme fraiche. It’s starting to feel like autumn now, so I’ll be getting my pumpkins soon … and some creme fraiche.
This was the first soup I’ve ever made and it was good! I took J’s advice and added some garlic, a lot more salt and pepper and some onion flakes. When I make this next time, I’ll take the skin of first before roasting the squash — it was a total pain to scoop the hot squash out. All in all–great comfort dish and I’ll be making this again.
Lastly, does anyone know how many cups one serving equals?
For soup generally one cup (8 oz) is one serving. Guest may want more though.
Taking the skin off before roasting is a lot more work than waiting for the squash to cool to take out of skin
Could this be made a day ahead for Thanksgiving?
I’m not much of a cook, but I made this tonight. SUCCESS!!! This was so delicious!! Thank you!!
did i miss the roasting temp for the squash?
You didn’t miss it. It’s not there. I looked it up.
Here’s what Allrecipes says about roasting butternut squash whole:
Preheat oven to 350 degrees F (175 degrees C).
Place squash, cut sides down, in a 9×13 baking dish. Pour water into dish around squash halves.
Bake in the preheated oven until tender and easily pierced with a fork, about 1 1/2 hours. Carefully remove the skin with a fork; it should be very easy to remove.
I THINK the idea here is to get the roasted flavor. It is rubbed with a bit of butter or olive oil , seasoned, and roasted uncovered cut side up until tender… I do that at 400°F or 425°F. The method you mentioned is correct to puree the squash for any purpose, but in this recipe, I would think the roasting is the main flavor since it was seasoned before roasting.
Great recipe! I added garlic, cinnamon, cumin, and a little five spice. Delicious! Lovely autumn recipe I will be saving when the garden is ready to harvest!
It was pretty bland, I tried adding some spices, but I’m still on the lookout for a butternut squash soup recipe.
Dave Lieberman over at foodnetwork.com has a great butternut squash soup that has ripe pears in it. Delicious
Miss Tori says
We really enjoyed this! I added plenty of kosher salt and coarse ground tellicherry black pepper. I used extra virgin olive oil, and an entire stick of butter to create the browned butter. This was superb! Can’t wait to have another bowl for dinner this evening.
I go to a website that is supposed to be gluten free and dairy free, I wonder why this recipe is here.
Can I use chicken broth instead of chicken stock?
Chicken broth and chicken stock are almost the same. Chicken stock is made with bones only and broth is made from bones with the meat on it… stock is a bit more concentrated and flavorful, but both are exchangeable in any recipe.
can the butternut squash soup be made ahead and/or frozen?
The soup was wonderful and I’d make it again and again…my only concern was that the half and half could be reduced slightly, as it reduced the richness of the squash.
The extra pepper was prefect too!
Great soup! Tweaked just a little. Roast squash and let cool. Scoop out. Then put everything in soup pot and bring to low boil. Use immersion blender. Add more chicken stock as needed. Add chopped parsley. Yum!! Have made similar in past with coconut milk. Adding cooked carrots gives nice flavor too.
Love this soup I added garlic salt and ginger
Can I use chick