The warm hues of autumn are echoed in this golden-orange bowl of butternut squash soup. We have been fluctuating between cool, breezy days and hot, humid summery days. I am happy to see summer end and the gorgeous fall begin.Grateful Prayer Thankful Heart is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We will only recommend products we use, love or think are informative and helpful.
Sometimes the waiting is a bother and I jump into the seasons highlights. Like Butternut Squash Soup. It is thick, with a mild, slightly sweet taste AND is a lot lower in calories than other soups. It is also a good source of vitamin A, vitamin C, potassium, dietary fiber and lots of other vitamins. A source of iron and beta carotene as well.
Baking the butternut squash
I had already roasted the butternut squash the day before I came upon this Williams-Sonoma recipe. I roasted the squash by cutting it in half before placing in the oven. I cut the squash in half, brush each half with melted butter, sprinkle with salt and pepper and bake until tender.
If you are uneasy about cutting these hard, thick-skinned squash, here is an easy alternative.
Prick each squash with the tip of a knife. This will prevent the squash from exploding when it bakes. Just place the whole squash on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily. This will take about 1 hour or more depending on the size of the squash.
When the squash is tender, remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.Toasting the nuts
Instead of roasting the nuts in the oven, you can toast them in a dry pan on top of the stove. This is a photo of almonds but it is the same technique with all nuts.
- Heat nuts in a dry, heavy skillet over medium heat for 1 to 2 minutes or until they’re golden brown and they give off a rich, toasty fragrance. They can burn quickly, so watch them closely.
- Stir or toss nuts or seeds frequently for even toasting.
- Remove from pan to cool.
- Store any extra toasted nuts in an airtight container in the refrigerator for 1 to 2 weeks or freeze them in an airtight freezer container for 1 to 3 months.
Preparing the soup
Gather ingredients. I have used yellow and red onion when making butternut squash soup. Whatever you have on hand is good.
In a saucepan over low heat, melt the butter. Add the onions, celery and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes.
Add the stock and the squash pulp, raise the heat to high and bring to a boil.
Reduce the heat to low and simmer for 15-20 minutes to combine the flavors. Be sure to stir frequently as the pulp will settle on the bottom. Remove from the heat.
Working in batches and very carefully because the soup is HOT, puree until smooth.
This is how the soup will look. Return the soup to a clean saucepan. Alternatively, instead of using a blender, you can pass the soup through a food mill placed over the pan.
Then, reheat gently over medium-low heat. Season with salt and pepper if needed and add the cream, if using.
Ladle the soup into warmed bowls and garnish with the hazelnuts and the remaining sage. If desired, top with a dollop of Greek yogurt or sour cream. Serve immediately.
Sharing and gift-giving
Be an encourager by sharing a gift basket with a friend, neighbor, new mom or someone feeling under the weather.
Ladle soup into jars or containers, place into a basket with some seasonal flowers and add homemade bread or muffins. Deliver with a thoughtful note and brighten someone’s day! Scroll down for some recipe suggestions.
Butternut Squash Soup Recipe
slightly adapted recipe from Williams-Sonoma
Yield: 8 servings
INGREDIENTS:
- 2 large butternut squash, each 1 1/2 to 2 lb.
- 1/3 cup hazelnuts, optional (I used mixed nuts because that is what I had on hand)
- 6 Tbs. (3/4 stick) unsalted butter
- 2 yellow onions, chopped (I used the red onions because that is what I had)
- 3 celery ribs, chopped
- 8 fresh sage leaves, shredded
- 1/4 teaspoon ground nutmeg
- 6 cups chicken or vegetable stock or canned broth
- Salt and freshly ground pepper, to taste.
- 1 Tablespoon of brown sugar
Recipe Notes:
- If desired, add 1 cup (more or less) cream or half & half when reheating, to thin to desired consistency. I have even used fat free half & half but full fat will produce a richer soup.
- Served with a dollop a Greek yogurt or sour cream to garnish.
- Fresh sage is best but in a pinch, you can substitute a teaspoon of dried sage.
DIRECTIONS:
Preheat an oven to 400°F.
Prick each squash with the tip of a knife so it will not explode when it bakes. Place the whole squash on a baking sheet and roast until they feel somewhat soft to the touch and a knife penetrates the skin easily, about 1 hour.
Remove from the oven and, when cool enough to handle, cut in half lengthwise and remove and discard the seeds and fibers. Scoop out the pulp into a bowl and set aside.
Roasting the hazelnuts
While the squash are cooling, reduce the oven temperature to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside.
Preparing the soup
In a saucepan over low heat, melt the butter. Add the onions, celery and half of the sage and cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the stock and squash pulp, raise the heat to high and bring to a boil. Reduce the heat to low and simmer for an additional 15-20 minutes to allow the flavors to combine. Remove from the heat.
Pureeing the soup
Working in batches, puree the soup in a blender or food processor. Use caution to prevent splatters and burns. Return the pureed soup to a clean saucepan.
Alternatively, you can pass the soup through a food mill placed over the pan.
Reheat gently over medium-low heat. Season with salt and pepper to taste. You might not need any additional salt depending on the salt content of the stock. Add cream, if using.
If the squash is starchy rather than sweet, a little nutmeg will help. If the nutmeg does not give the proper flavor balance, add a pinch of sugar.
Ladle into warmed bowls and garnish with the hazelnuts and the remaining sage. If desired, top with a dollop of Greek yogurt or sour cream. Serve immediately.
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Spiced Pear and Walnut Muffins
Who can resist biscuits! They are a perfect accompaniment to the butternut soup. Click Feather-light Buttermilk Biscuits for the recipe.
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And a few yummy dessert suggestions:
That looks so delicious! I am ready to jump into fall flavors too, no matter the temperature outside!
Hey, who knew you could roast butternut squash whole? Great idea!
I love butternut squash soup and just may try your recipe and compare it to mine. Your photos always are mouth watering!
I was playing with some butternut squash today too! Your soup sounds great, Happy Early Fall-enjoy:@)
I fell in love with soup a couplen years ago when it was served at a function we went to. I’ve yet to make my own though. Thanks for your recipe.
mmm.. looks de.li..ci..ous. 🙂
Soup sounds delish and your photo is great! Love your blog, I'll be back!
I will have one cup please 🙂
I was just thinking today that I need a butternut squash soup recipe! Yours looks delicious! Thanks for sharing!!
Blessings~
I like this recipe, I have the same concerns about cutting the butternut squash, I never even thought about roasting it whole. I have a squash in my fridge right now, someone say dinner? Thanks for sharing this
The soup would make a beautiful soup for the holidays. It not only sounds delicious it looks so pretty. Blessings, Catherine
This sounds and looks delicious. Thanks for the recipe.
FlowerLady
This sounds and looks very good. I would never be able to convince Wade to try it (the original picky eater) but that just leaves more for me 🙂