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.