I’ve been wanting to create my own butternut squash soup recipe all week. I finally had the time today to work on the recipe. The hubs and I really like it. I hope you do, too.
- 4 pounds butternut squash
- 4 tbsp butter (I use Irish butter)
- 4 tbsp olive oil (2 for sauteing and 2 for roasting)
- 6 cups chicken broth
- 1 carrot
- 4 large shallots
- 4 large garlic cloves
- 2 tbsp brown sugar
- salt and pepper
- 1 tbsp cumin
- 1/2 tsp nutmeg
- 1 tbsp maple syrup
- 1 cup chardonnay
- Blue cheese for garnish
Cut butternut squash in half length wise and remove seeds. Peel carrot and place the squash and carrot on a heavy sheet pan and drizzle well with olive oil. Sprinkle salt, pepper and lightly dust with cumin. Roast for 40-60 minutes at 400 degrees until fork tender. (like a baked potato)
While the squash and carrot are roasting, heat a large soup pot with 2 tbsp. butter and 1 tbsp. olive oil. Dice garlic and shallots, add to pan and sprinkle with salt and pepper, saute for 2-3 minutes or until softened. Pour in the wine and stir. Let simmer until most of the wine has evaporated and add the 4 cups of the chicken broth. Heat until simmering then turn the temperature to low, add brown sugar, maple syrup, 1 tsp cumin and cover.
Allow squash and carrot to cool some once they are roasted. Remove the flesh of the squash and add all of the meat to the pot of broth. Cut carrot into fourths and add to pot. Add the rest of the chicken broth. Use an immersion blender to blend the soup together. Heat to a simmer, add last 2 tbsp of butter and stir. Serve with a little blue cheese and a sprinkle of nutmeg. Enjoy!
This recipe yields 4 quarts. I wanted to make more to share with friends, but it is also an easy way to make soup ahead of time for your own family. Just make sure to can properly and date. Here’s a great reference for canning soup.
*Vegetable broth can be exchanged for the chicken broth to make this vegetarian.