Cream of Butternut Squash Soup

During this time of year — when the weather is cold and the sun still sets early — there’s nothing like a good comfort meal to warm you up and boost your spirits. This soup recipe is sure to keep you feeling cozy all season long!

The following excerpt is from Full Moon Feast by Jessica Prentice. It has been adapted for the web.

Cream of Butternut Squash Soup

Serves 3–4

This is one of my favorite cold-weather standards.

The primary recipe is for an herby, European-style squash soup. Then I offer an Asian-style variation.

Ingredients

• 2 tablespoons butter or olive oil
• 2–3 leeks, sliced into rounds
• 1 fresh seasonal butternut squash, peeled, seeded, and cut into chunks
• Chicken stock or filtered water to cover
• 1 bouquet garni (page 309)
• ½ cup cream, crème fraîche, or yogurt; or 1 cup buttermilk or half-and-half
• Salt and pepper to taste
• Crème fraîche or yogurt, for garnish
• Finely minced rosemary, thyme, sage, or parsley leaves (or a combination of
• these herbs); or a grating of nutmeg; or a grind of black pepper, for garnish

Procedure

1. Heat the butter or oil in a medium-sized soup pot. Add the leeks and sauté until soft.
2. Add the butternut squash, then add stock or filtered water to cover the vegetables by about ½ inch. Add the bouquet garni and bring the pot to a boil.
3. Reduce the heat and simmer until the squash is soft.
4. Turn off the heat and remove the bouquet garni.
5. Puree the soup with an immersion blender (or in a standard blender), adding the yogurt or other dairy, and plenty of salt and pepper as you blend. Taste the soup and adjust the seasonings—adding more salt and pepper if it’s too bland.
6. Serve in a shallow bowl with a dollop of crème fraîche (or yogurt) and a sprinkling of herbs, nutmeg, or pepper.

Note: This simple recipe shows off the flavor of a good in-season squash, but might be unimpressive if made with an older, less-flavorful squash—in which case you might want to roast the squash first to bring out the sweetness.

Variation: Butternut Soup with Coconut Milk and Ginger

1. Replace the butter or olive oil with ghee, if you have it.
2. Replace the bouquet garni with 3 to 4 slices fresh gingerroot.
3. Add a tablespoon or so of fish sauce to the soup while it’s cooking (reduce the salt).
4. Replace the yogurt (or other dairy) in the puree with coconut milk (you can use a whole 13.5-oz can).
5. Garnish with a dollop of yogurt and a sprinkling of minced scallions.

Recommended Reads

How to Make Groundnut Sweet Potato Stew

How to Harvest, Store, and Cure Squash