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Baking the butternut squash
Toasting the 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.
Sharing and gift-giving
Butternut Squash Soup Recipe
- 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
- 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.
Roasting the hazelnuts
Preparing the soup
Pureeing the soup
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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:@)
Anna Thompson says
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. 🙂
Tori Leslie says
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!!
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
FlowerLady Lorraine says
This sounds and looks delicious. Thanks for the recipe.
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 🙂