Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 60 min
Yield: 2
Ingredients: 2 lb butternut squash (halved, seeded); 1 tbsp olive oil; 2 tbsp butter; 1 unit onion (diced); 3 cup chicken stock; ¼ cup heavy cream; ¼ tsp nutmeg (grated); 1 tsp salt

Soups & Sauces · American

8 ingredients · 60 minutes · 2 servings

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Contains dairy

Restrictions

ContainsdairyIt is in an ingredient you cannot leave out.

Diets

No porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 lb	butternut squash (halved, seeded)
1 tbsp	olive oil
2 tbsp	butter
1 unit	onion (diced)
3 cup	chicken stock
¼ cup	heavy cream
¼ tsp	nutmeg (grated)
1 tsp	salt

Optional

Not counted above. The dish works without them.

1 unit	apple (tart, chopped)
4 unit	sage (leaves, fried)

Steps

Roast40 min
425°F, cut-side down
- butternut squash
squash halves brushed with oil until a knife meets no resistance and the cut face is deeply browned — that browning is caramelized sugar, and it is the flavor the simmer-only versions never develop
Sweat8 min
medium-low
- butter
- onion
onion in butter until translucent and sweet with no color — the soup's base note; browning here would fight the clean squash sweetness the roast already built
Simmer10 min
gentle
- chicken stock
scooped squash flesh + stock, long enough for the flavors to marry — the squash is already cooked, so this is integration, not softening
Mix3 min
blended smooth
in batches if using a jar blender, filled no more than half — hot soup expands against a sealed lid and a full jar ends on the ceiling; blend until it pours in a ribbon with no fiber left
Season2 min
off heat
- heavy cream
- nutmeg
+ cream + nutmeg + salt, tasted at the end — squash varies widely in sweetness, and salting before the blend means salting blind