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roasted butternut squash soup

Recipe: roasted butternut squash soup

Confession time. Until just a few years ago, whenever I heard the words butternut squash I envisioned the acorn squash. I was not much of a squash consumer other than zucchini and pumpkin. I was squash stupid. It was when Nicole and Andrew had us over for homemade butternut squash ravioli one evening that I became enamored with the lovely gourd.


butternut squash

the guts



Since then, I’ve had several encounters with butternut squash soup, and I love it! Searching for recipes there are several variants in the supporting cast of ingredients and I am never sure which ones to try. Yesterday I gave the apple variation a go, except I was shy a Granny Smith, so tossed in one of our snacking apples to boot. I also roasted my butternut squash. I love the sweet and nutty accents roasting can bring out in certain foods. However, has anyone figured out how to get that gel-like excretion from the rind off of your hands? It is ridiculously tenacious.

roasted, peeled, and chopped

a granny smith and a honey crisp



The apples, shallots, and onion were simmered in chicken broth for a half hour. Meanwhile, I puréed the butternut squash. I had to snarf several cups of chicken broth from the pot to get the squash to purée properly – but it all goes in the soup eventually.

simmer in broth

slightly chunky pueée – call it rustic



When the apples and co. were soft, I drained off the broth, reserving it for later, and puréed the solids. Then everything got mixed together in a large pot: the squash, apples and co., and broth. Add salt and pepper for taste and the most important part – a half stick of butter. My justification: there is a lot of soup. The recipe I have written down calls for marjoram, but marjoram and I are not friends so I left her off the guest list.

applesauce of sorts



I find the color of butternut squash to be a breathtaking orange. It makes for terrific presentation on its own. But I can’t help embellishing it with some extra garnish for added flavor and eye candy. The soup is delicious, although I am curious to try a celery/carrot/onion grouping next time.

daub of unsweetened whipped cream and crumbled bacon for the pretty



Roasted Butternut Squash Soup
[print recipe]
I swear this could serve over a dozen people

2 medium butternut squash
2 green apples, peeled, cored, diced
1 onion, chopped
2 shallots, chopped
1 tsp fresh marjoram (optional – I omitted)
2 qts chicken broth
salt
pepper
2 oz. butter

Cut squashes in half or quarters and scoop out the seeds. Roast in a 400°F oven for 45 minutes to an hour or until soft. Peel and chop the squash. Boil onions, apples, and shallots in broth and simmer for 30 minutes or until soft. Purée the squash adding broth from the simmering pot as needed (I needed a few cups). Strain the apples, onions, and shallots from the broth and reserve the liquid. Purée the solids. Add both purées to the broth and mix well. Season with salt and pepper to taste. Add the butter and heat the soup until it just begins to simmer. Serve hot.

15 nibbles at “roasted butternut squash soup”

  1. Joyce says:

    The soup looks great!! I suggest using some salt (regular table top) in lieu of soap to get off the goo. It works for slimy yams!

  2. Kevin says:

    Looks good. Roasted butternut squash is a favorite of mine. I like the idea of adding apples to a roasted butternut squash!

  3. peabody says:

    Mmmm, one of my all time favorite soups…we served it at my wedding.

  4. Ashley says:

    Looks great. I love all the photos you post of your recipe at various stages. I need to try making butternut squash soup!

  5. Maninas: Food Matters says:

    Love the photos!

  6. Patricia Scarpin says:

    It looks mouthwatering and I love the bacon decoration!

  7. jenyu says:

    Joyce – I’ve never heard of that before. I will definitely give it a try because that stuff makes me insane :)

    Kevin – I thought I’d like the apples too, but I think I might prefer a more savory version instead… it’s good, but I’ve had others that I like more.

    Peabody – did you make it for your wedding? What flavor was your cake? Wait… lemme guess here – pumpkin? ;)

    Ashley – thanks Ashley. Bnut squash soup is easy peasy and so pretty and delicious.

    Maninas – thanks.

    Patricia – me too! Well, I just love bacon *snort*

  8. Kathie says:

    Love the soup! So did the company I served it to. I did make a few changes. The squash got “roasted” a little longer than planned and actually came out nice and browned which added an nice touch to the color of the soup. I sauteed the onions in some “butter” to brown them also and then added them and the apples and shallots to the broth.

  9. jenyu says:

    Kathie – mmm, nice changes. It probaby improved the recipe by a lot.

  10. Tasty Thoughts says:

    I love using butternut squash in soup. Your recipe sounds wonderful. In my recipe I add tomatoes and broccoli, but this sounds excellent also!

  11. jenyu says:

    Tasty Thoughts – oh, your version sounds great too!

  12. One More Share to Go « THE WEATHERVANE ARROW says:

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  13. Beautiful Yellowish-Orange like the Fall! « my little blue apron says:

    [...] can find this recipe at use real butter’s blog.  FYI, dried bay leaves are optional because it is not in the [...]

  14. Alice says:

    I love your version recipe when I made it. It tastes sooo good! By the way, I added bay leaves in the soup and it tasted soo rich! Thanks for sharing the recipe with us!

  15. Jack Etsweiler says:

    Candied walnuts as a floating garnish has a certain appeal. Or you could toast walnuts in a skillet with chili spices.

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