How to Make Butternut Squash Soup

This butternut squash soup recipe is a lovely addition to Thanksgiving dinner or any holiday meal. It's also ideal because you can prepare this soup two days ahead of time to lessen your stress.

Difficulty: Moderate

Instructions

Things You'll Need:

• 3 tbsp. olive (not virgin) oil
• 1 c. hot water
• salt
• 1 head garlic cloves separated and unpeeled
• white pepper
• 1 2-lb. butternut squash
• 2 1/2 c. reduced sodium chicken stock

1. Preheat oven to 350 degrees F.

2. Cut the butternut squash in half lengthwise and remove seeds and pulp with a sharp-edged spoon.

3. Rub the flesh of the squash with olive oil and place it cut-side down in a glass baking dish.

4. Place garlic cloves in the dish around the squash.

5. Pour water and oil into the baking dish and bake for 1 to 1 1/2 hours, or until the butternut squash is soft.

6. Remove squash from oven and cool until you can handle it.

7. Scrape the meat of the butternut squash into the bowl of a food processor.

8. Squeeze the garlic cloves until the garlic squirts out. Place garlic in food processor with squash.

9. Process the squash mixture for 30 seconds, or until no lumps remain.

10. Pour in stock 1/2 c. at a time, and pulse four times after each addition.

11. Add salt and pepper to taste.

12. Pour processed butternut squash mixture into a saucepan and bring to a simmer over medium heat. Serves six.

Tips & Warnings

• Butternut squash is nutrient- and flavor-rich, so vegetarians can make an entree out of this soup if desired.

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[iamageniuster]

on 11/5/2008 Excellent article. I gotta try this.

[huanton]

on 11/3/2008 Thanks for the article!

on 8/8/2006 Sauté 1 chopped onion and 2 chopped celery stalks until they're soft. Add curry powder and sauté for 1 minute. Add 2 bay leaves, 4 cups of chicken stock, 2 squashes cut into 2 inch squares, and salt and pepper to taste. Cook everything uncovered until it's boiling. Then cook it half covered until the squash is fork tender (15 minutes). Remove the bay leaves and ladle everything into a blender to puree. Serve it with a dollop of sour cream (you can do low fat) and sprinkle chives on top. This serves about 6.

on 2/14/2006 To add extra squash flavor to the soup, don't toss those seeds and fibers out after cleaning the squash. Saut them in a small pot with butter. Stir it all frequently until slightly browned and caramelized. Do not allow it to scorch. Deglaze with a a cup of the chicken broth from your recipe and work up the bits from the pan. Use more liquid (broth or wine or water) if needed due to the volume of seeds. Let it simmer 20 minutes or more. Strain it through a wire mesh strainer and pour the resulting liquid into the soup.

on 11/22/2005 Sauté 1 chopped onion and 2 chopped celery stalks until they're soft. Add curry powder and sauté for 1 minute. Add 2 bay leaves, 4 cups of chicken stock, 2 squashes cut into 2 inch squares, and salt and pepper to taste. Cook everything uncovered until it's boiling. Then cook it half covered until the squash is fork tender (15 minutes). Remove the bay leaves and ladle everything into a blender to puree. Serve it with a dollop of sour cream (you can do low fat) and sprinkle chives on top. This serves about 6.