Updated: Nov 13, 2022
Let’s cozy up with a bowl of warm, creamy butternut squash soup!
Butternut squash and cool weather go together like they were made for each other—which, really, they were.
This is no ordinary butternut squash soup. It has red bell pepper, garlic, and ginger and needs a little cream to improve its velvety texture. Browning really brings out the flavor in this soup. Saute all the veggies in a pan and deglaze as the directions read below, or alternately roast them in the oven at 450 degrees for 20 minutes. Serves 8-10.
TIP: Purchase the ready-prepared cut and cubed butternut squash from the grocery store.INGREDIENTS
4 tbsp olive oil
2.5 lbs (1.2 kg) butternut squash, peeled and deseeded, cut into 1-inch cubes (3cm)
1 medium yellow onion, roughly chopped
2 celery stalks, roughly chopped
1 red bell pepper, deseeded and cut into strips
1 tbsp honey (or sugar)
3 tbsp fresh root ginger, finely grated
3 cloves of garlic minced
3/4 tsp red pepper flakes
1 tbsp salt
2 cups (1 pint) chicken, or vegetable broth
1/2 cup (.75 pints) heavy cream
chopped green onion
Use a large deep-sided saucepan. Heat olive oil over medium-high heat.
Add the vegetables. Saute the veggies for about 10 minutes, or until slightly tender, with some browning.
Add the ginger, garlic, honey, red pepper flakes and salt to the pan.
Saute for a few minutes to incorporate all ingredients.
Deglaze the pan with a good splash of the broth.
Best using a wooden spoon, scrap the bottom browning remnants to add to the flavor.
Remove from the heat and ladle or pour mixture in a blender.
Add the 1/2 cup heavy cream.
On low, or pulse, add the rest of the broth.
Increase speed to puree the mixture until smooth and velvety.
Check the seasoning, adding more salt and pepper if necessary. Return soup to the saucepan to warm through and serve hot with crusty bread and other garnish/condiments.
Prepare ahead: Can be made up to 3 days ahead. Freezes well for up to 3 months.