Cream of Winter Squash Soup
Butternut squash is easy to find at the grocery and perfect for this soup. But many other winter squash with firm, flavorful, orange flesh fit the bill. Kabocha, koginut, Georgia candy roaster, sugar pumpkin, and Long Island cheese squash are all good options.
Equipment
- Stock Pot
- Immersion Blender
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, 6-8 oz diced
- 3-4 cloves garlic minced
- 2 lbs winter squash roughly chopped
- 4 cups vegetable or chicken stock, approximately
- 1-2 oz heavy cream optional
- Salt, pepper, herbs and spices, to taste
Instructions
- Note: You have the option of roasting the squash to develop caramelized flavor. It will add some time to the recipe, but not too much as the soup won't have to simmer as long. If you choose to do so, roast at 425°F for 30 to 40 minutes.
- Sauté the onions in the butter or olive oil and ½ tsp of salt until they are softened Some browning or the onions is OK. Stirring in the garlic for the final minute or two. Do not brown the garlic.
- Add the chopped squash to the pot and add enough stock to just reach the top of the ingredients. Turn the heat to high and bring to a boil. Lower the heat to low, cover the pot, and simmer.
- After about 10 minutes, check on the status of the pot. If there is excess liquid due to water released from the fresh vegetables, let the simmering continue without the cover. If most of the ingredients are above the stock line, add more stock. Once the liquid level looks right, cover and continue simmering.
- Continue to check every 10 minutes. Adjust the liquid levels and check for doneness. The squash should be very soft. If you didn't roast the squash ahead of time, expect it to take 45 minutes.
- Once the squash is fully cooked, use an immersion blender to puree everything into a smooth soup. Final adjustments are made at this time. If the soup seems too thick, add stock or water. Taste for seasoning and creaminess. For a richer mouthfeel, add cream at this point. Add salt and pepper to taste. To brighten the soup, add a teaspoon or two of apple cider vinegar.
Notes
If you don't have an immersion blender, you can puree the soup with a traditional blender or food processor. Work in batches. Don't fill the blender as the steam can literally become explosive if there is too much hot soup being blended. For each batch, start the blender at a low speed and slowly increase the speed to full. Cover the lid with a dish towel and hold the lid in place.
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