Soups & Salads · American

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

8 ingredients · 60 minutes · 2 servings

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308kcal5g protein29.5g fat9.4g carbs~$1.54/ serving*

No porkNo alcohol

Contains: dairy

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

Method

roast40 min
425°F, cut-side down
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
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
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
+ cream + nutmeg + salt, tasted at the end — squash varies widely in sweetness, and salting before the blend means salting blind