Welcome to the cozy comforts of autumn with this velvety Butternut Squash Soup. This recipe captures the essence of the season, combining the rich, nutty flavors of roasted butternut squash with a hint of warmth from aromatic spices. It’s the perfect soul-warming dish to savor on crisp fall days. Let’s dive into the heartwarming goodness of this homemade classic.

Ingredients:

  • 3 – 3 1/2 lb. butternut squash
  • 2 Tablespoons canola oil
  • 2 sage sprigs
  • 1/2 cup carrots,  thinly sliced 
  • 1/2 cup shallots, thinly sliced 
  • 1/2 cup onions, thinly sliced 
  • 1 cup thinly sliced leeks (white and green parts)
  • 2 Tablespoons honey
  • 6 garlic cloves, peeled and mashed
  • 6 cups vegetable broth
  • Bouquet Garni (wrap 2-3 pieces of dark green leek leaves, 7-8 thyme springs, 2 sprigs of Italian parsley, 2 bay leaves, 1/2 teaspoon black peppercorns in cheesecloth and tie to secure) 

Soup Garnish:

  • 1/4 cup creme fraiche
  • fresh ground nutmeg
  • roasted pepitas (pumpkin soups)

Instructions:

Prepare the roasted squash: 

  1. Preheat oven to 350°F.  Line a baking sheet with aluminum foil.
  2. Cut the neck of the squash off and reserve for later.  Cut the bulb in half. Scoop out and discard the seeds.  Using 1 T. of oil, brush each half (inside cavity and outside) with some oil.  Sprinkle each cavity with salt and fresh ground pepper.  Put a sprig of sage inside each cavity and place cut-side down on the baking sheet.  Roast until soft, about 1 hour.
  3. Once the squash is cool enough to handle, scoop out and reserve the flesh, discard skin and sage

Prepare soup:

  1. While the squash is roasting, peel the neck of the squash (a sharp vegetable peeler will work for this).  Chop the flesh into 1/2 – 3/4 inch pieces.
  2. Heat 1 Tablespoon of oil in a stockpot over medium-high heat.  Add carrots, shallots, onions, and leeks and cook for about 5-7 minutes, stirring often. 
  3. Add diced squash and mashed garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.  Cook gently for 3 more minutes, reducing heat as necessary.
  4. Stir in honey and cook for another 2 minutes.
  5. Add vegetable stock and bouquet garni.  Bring to a simmer and cook for 10-15 minutes (or until squash is tender)
  6. Now add the roasted squash and simmer gently for 30 minutes.
  7. Remove from heat. Discard the bouquet garni.  Let cool slightly, then transfer to a blender and puree in batches. Strain through a fine mesh strainer to obtain a smooth consistency.  Make sure to tap the strainer to get as much soup through strainer as possible.
  8. Adjust seasoning to taste, adding salt and/or pepper as needed.
  9. Let soup cool and then refrigerate until ready to serve. 

Garnishes: Mix creme fraiche and ground nutmeg, keep chilled until ready to use.  Place a dollop or drizzle on top of soup. Sprinkle with a few pepitas.

Note: This soup is best made the day before and reheated when ready to serve!

Makes 6 servings.