This Simply Good butternut squash soup recipe is from our latest cookbook, “More Recipes and Tips from Simply Good Kitchen,” available for purchase at our retail location in Birmingham, MI or on our website at www.simplygoodkitchen.com.
1 Large – Butternut squash, halved and seeded
6 Tablespoons – Butter, unsalted
2 Cups – Yellowonions, ½-inch dice
3 Ribs – Celery, ½-inch dice
1 Tablespoon – Kosher salt (We prefer Diamond Crystal.)
⅛ Teaspoon – Cayenne pepper
¼ Teaspoon – Ground nutmeg
7 Cups – Chicken stock, homemade or low-sodium
2 Tablespoons – Brown sugar (light or dark)
1 Tablespoon – “O” Honey Apple vinegar
1 Cup – Cream (heavy, light or whipping)
For the garnish:
¼ Cup – Pumpkin seeds, roasted
For the squash:
1. Place the cut squash skin side up on a sheet pan and place in a 400°F oven for 1 hour or until soft and golden brown. Remove from oven.
2. Once the squash is cool enough to handle, scoop out the meat of the squash and discard the skin. Measure out the roasted butternut squash, you want a minimum of 4 cups, use anything over 4 cups to enhance the soup’s flavor.
For the soup:
1. Preheat a 12-inch sauté pan over medium heat (350 to 375°F). Once the pan is hot, add the butter, onions, celery, kosher salt, cayenne pepper, and nutmeg. Sauté for 12 minutes or until vegetables smell sweet and all the excess moisture has evaporated.
2. Transfer sautéed vegetables to an 8-quart soup pot. Add the roasted butternut squash, chicken stock, brown sugar, honey applevinegar, and cream. Bring up to a boil. Once boiling, lower heat and simmer uncovered for 15 minutes.
3. Taste to check the seasoning. Use a bar blender to puree the soup. Note: When using a bar blender with hot liquids, fill the carafe only one-quarter full. Otherwise, the heat will build up pressure and blow the top off. This advice is based on first-hand experience, and believe us, it is quite a mess to clean up!
4. When ready to serve, top each bowl of soup with a sprinkle of toasted pumpkin seeds.
The soup is a gluten-free recipe.
Food Fact: Winter squashes, such as butternut and Hubbard, were domesticated in the Americas as early as 5,000 BCE. These nutritious squashes—rich in beta carotenoids and starch—are at their prime shortly after their late fall harvest. Winter squashes also can be stored for months and keep best in cool, relatively dry conditions.