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Butternut Squash Soup
Total 1 hour and 25 minutes
Active 45 mins
Makes 6 servings
This soup recipe is very versatile and can be applied to all kinds of vegetables. Instead of using butternut squash, try celery root, fennel, or potatoes. Substitute leeks for the garlic and onion – the possibilities are endless. For the butternut squash, you can cut it in half and roast it with the skin on. Alternatively, purchase peeled and cubed butternut squash and saute it alongside the onions, or roast it at the same temperature for one-quarter of the time.
Special Equipment
1 piece of cheesecloth, butcher's twine or string
Special Equipment
1 piece of cheesecloth, butcher's twine or string
Ingredients
    • 1 medium butternut squash, halved lengthwise and seeded
    • Extra-virgin olive oil
    • Kosher salt
    • 1 tablespoon coriander seeds
    • 1 tablespoon whole black peppercorns
    • 3 sprigs thyme
    • 6 cloves garlic, roughly chopped
    • 2 small onions, roughly chopped (about 2 cups)
    • 2/3 cup dry white wine
    • 5 cups chicken stock or low-sodium chicken broth
    • Pinch nutmeg, plus more if needed
    • Pinch cayenne pepper, plus more if needed
    • 1 cup heavy cream
    • 4 tablespoons unsalted butter
    Directions
    1. Preheat oven to 450°F.
    2. Rub the squash with olive oil and 1 teaspoon salt. Lay the squash cut-side down on a sheet pan and roast until soft all the way through and easily pierced with a fork, about 40 minutes. Set aside to cool. Once cooled to the touch, scoop the squash out of its skin and set aside.
    3. Using a piece of cheesecloth, make a sachet: Create a pouch around the coriander, peppercorns, and thyme then tie the pouch with butcher's twine or string.
    4. Heat 1/2 tablespoon olive oil in a large pot over medium heat. Add the garlic, onions, and 2 teaspoons salt; cook, stirring occasionally, until the onions are soft and transparent but not browned, 5 to 10 minutes. Add the roasted squash and wine and bring to a simmer, scraping up the browned bits from the bottom. Cook, allowing the liquid to reduce, about 2 minutes. Add the stock, sachet, nutmeg, and cayenne. Stir well and return to a simmer. Cook until the garlic, onions, and squash can be easily mashed, 20 to 30 minutes. In the last minute of cooking, stir in the cream. Remove from the heat and discard the sachet.
    5. Working in batches, blend the soup using a blender. When working with hot liquids, only fill the blender about halfway each time. Add 1 tablespoon of the butter to the blender with each batch. Close the lid securely and cover the hole in the lid with a kitchen towel or the closure attachment to prevent splashes. At the start of each batch, begin at a low speed and slowly increase the speed until the soup becomes smooth. Return each batch of soup to the pot.
    6. Taste and adjust the seasoning with additional salt, nutmeg, and cayenne as needed.