FLAVOURFUL BUTTERNUT SQUASH SOUP

Butternut Squash Soup

Category

This soup is mind-blowing. Your house will smell fantastic and you will be blown away by these earthy and comforting flavours. And the colour! Yellow from the squash, orange from the carrots, brown/green from pistachios – this soup screams Autumn comfort meal.

FLAVOURFUL BUTTERNUT SQUASH SOUP
Yields1 Serving
Cook Time1 hr
 1 butternut squash (2 to 2 1/2 lbs), peeled and chopped into 1/2 to 3/4 inch cubes as evenly as possible
 1 large or 2 medium carrots, peeled and chopped into 1 inch chunks
 1 tbsp olive oil
 kosher salt
 2 tbsp butter
 1 small to medium yellow onion
 2 stalks of celery, chopped
 ¼ tsp dried thyme leaves
 1 bay leaf
 3 to 4 cups of chicken or vegetable stock
 1 tsp maple syrup, plus more to taste
 3 tbsp heavy cream, plus more to taste
 ¼ cup toasted shelled pistachios or other nuts of choice
 freshly ground black pepper
1

Preheat oven to 400°F.

Peel the butternut squash and dice into 1/2 inch cubes; chop carrots into 1 inch chunks. Dry them well with paper towel (will help them caramelize better) and drizzle with a little bit of olive oil, some kosher salt and scatter onto a rimmed aluminum baking sheet (do not use Parchment or it won't brown.)

Bake in preheated oven. It will take around 40-45 minutes (may take longer if you chopped it into larger chunks.) It should be very tender when tested with a fork, golden brown and caramelized on the outside. After 30 minutes of cooking, flip each squash (and carrot) chunk to caramelize the other side. Remove from the oven when ready.

2

While the squash bakes, let's make the base of the soup.

Heat butter over medium heat in a large pot, swirling the pan constantly and stirring the butter with a wooden spoon. At first your butter will shimmer (sound of water evaporating,) then it will start to brown and you will see brown solids forming; your butter will become perfectly still and smell nutty - you just made brown butter. This whole process should take only about 1.5-2 minutes for this small amount of butter. Be sure to watch closely, stir constantly to avoid burning and scorching the pot.

3

As soon as your brown butter is ready, add onions and celery and cook for about 5 minutes until soft and translucent, but not browned. Proceed to the next step immediately, or remove from heat and set aside until your squash and carrots are ready.

4

Add your squash and carrots to the pot with onions and celery. Add thyme, bay leaf and about 3 1/2 cups of stock and bring to simmer. Reduce to maintain steady simmer and simmer for about 10-15 minutes for flavours to meld and for onions and celery to become very tender.

5

Remove the bay leaf and transfer the contents of the pot to a blender (or use handheld immersion blender.) Process until very creamy and smooth. If needed, add remaining 1/2 cup stock to thin the soup out to desired consistency.

Stir in optional cream and maple syrup. Taste your soup and season with more salt and pepper, to taste.

6

Divide between two bowls, garnish with nuts and freshly ground black pepper. Enjoy.

Ingredients

 1 butternut squash (2 to 2 1/2 lbs), peeled and chopped into 1/2 to 3/4 inch cubes as evenly as possible
 1 large or 2 medium carrots, peeled and chopped into 1 inch chunks
 1 tbsp olive oil
 kosher salt
 2 tbsp butter
 1 small to medium yellow onion
 2 stalks of celery, chopped
 ¼ tsp dried thyme leaves
 1 bay leaf
 3 to 4 cups of chicken or vegetable stock
 1 tsp maple syrup, plus more to taste
 3 tbsp heavy cream, plus more to taste
 ¼ cup toasted shelled pistachios or other nuts of choice
 freshly ground black pepper

Directions

1

Preheat oven to 400°F.

Peel the butternut squash and dice into 1/2 inch cubes; chop carrots into 1 inch chunks. Dry them well with paper towel (will help them caramelize better) and drizzle with a little bit of olive oil, some kosher salt and scatter onto a rimmed aluminum baking sheet (do not use Parchment or it won't brown.)

Bake in preheated oven. It will take around 40-45 minutes (may take longer if you chopped it into larger chunks.) It should be very tender when tested with a fork, golden brown and caramelized on the outside. After 30 minutes of cooking, flip each squash (and carrot) chunk to caramelize the other side. Remove from the oven when ready.

2

While the squash bakes, let's make the base of the soup.

Heat butter over medium heat in a large pot, swirling the pan constantly and stirring the butter with a wooden spoon. At first your butter will shimmer (sound of water evaporating,) then it will start to brown and you will see brown solids forming; your butter will become perfectly still and smell nutty - you just made brown butter. This whole process should take only about 1.5-2 minutes for this small amount of butter. Be sure to watch closely, stir constantly to avoid burning and scorching the pot.

3

As soon as your brown butter is ready, add onions and celery and cook for about 5 minutes until soft and translucent, but not browned. Proceed to the next step immediately, or remove from heat and set aside until your squash and carrots are ready.

4

Add your squash and carrots to the pot with onions and celery. Add thyme, bay leaf and about 3 1/2 cups of stock and bring to simmer. Reduce to maintain steady simmer and simmer for about 10-15 minutes for flavours to meld and for onions and celery to become very tender.

5

Remove the bay leaf and transfer the contents of the pot to a blender (or use handheld immersion blender.) Process until very creamy and smooth. If needed, add remaining 1/2 cup stock to thin the soup out to desired consistency.

Stir in optional cream and maple syrup. Taste your soup and season with more salt and pepper, to taste.

6

Divide between two bowls, garnish with nuts and freshly ground black pepper. Enjoy.

Notes

Butternut Squash Soup

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