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You are here: Home / Recipes / Em’s Best Ever Butternut Squash Soup

Em’s Best Ever Butternut Squash Soup

March 2, 2017 by Alison Leave a Comment


Em's Best Ever Butternut Squash Soup
Print Recipe
Inspired by a Cooks Illustrated Recipe and her limited diet my friend Emilie developed this silky smooth and phenomenally tasting butternut squash soup. There are a few steps to take, but with a sharp knife and a bit of time, you'll be so happy to have a new standby to your repertoire.
Servings Prep Time
3 quarts 15 minutes
Cook Time Passive Time
90 minutes 15 minutes
Servings Prep Time
3 quarts 15 minutes
Cook Time Passive Time
90 minutes 15 minutes
Em's Best Ever Butternut Squash Soup
Print Recipe
Inspired by a Cooks Illustrated Recipe and her limited diet my friend Emilie developed this silky smooth and phenomenally tasting butternut squash soup. There are a few steps to take, but with a sharp knife and a bit of time, you'll be so happy to have a new standby to your repertoire.
Servings Prep Time
3 quarts 15 minutes
Cook Time Passive Time
90 minutes 15 minutes
Servings Prep Time
3 quarts 15 minutes
Cook Time Passive Time
90 minutes 15 minutes
Ingredients
  • 5 tbs butter
  • 3 whole shallots chopped
  • 5 lbs butternut squash
  • 10 cups water
  • 1/3 cup heavy cream
  • 3 tbs maple syrup
  • 3 pinches nutmeg
  • 3 tsp ginger freshly grated
  • 2 tsp salt
  • 1/4 cup pumpkin seeds salted and roasted
  • 2 tbs olive oil
Servings: quarts
Instructions
  1. Pre-heat the oven to 400 degrees. Line a baking sheet with aluminum foil and drizzle a bit of olive oil on the foil.
  2. Using a very sharp knife, cut the squash in half. Remove the seeds and stringy flesh from the indentation. Set aside.
  3. Place the squash face down on the baking sheet and roast for about an hour until tender. Remove from the oven and let cool for about fifteen minutes.
  4. While squash is roasting, you will make a stock using the reserved seeds and pulp. To do so, you will need a large pot or dutch oven. Melt the butter over medium heat and saute the shallots for about five minutes. Add the reserved seeds and stringy pulp and cook for a few minutes. Add the water and bring to a boil. Turn heat down and let the soup simmer until the squash is finished cooking.
  5. Once the soup has simmered for an hour or so, strain the liquid through a mesh sieve and reserve the stock.
  6. Scoop the flesh out of the butternut squash into a soup pot. Add the freshly grated ginger, nutmeg, salt and maple syrup and using a hand blender, puree the squash, adding the reserved liquid until you reach the consistency you desire. (Some people like a thicker soup, others may like a thinner soup.)
  7. Mix in desired amount of heavy cream (or leave it out completely!).
  8. Serve hot with roasted pumpkin seeds.

Filed Under: Favorites, Soups and Chilis Tagged With: healthy, oxalates, recipe, soup. butternut squash, squash

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About Alison J. Bermack

It all began when I was a child cooking with my dad, the kitchen a magnet for cooking and camaraderie, a refuge from adolescence. I spent countless hours chopping, sautéing and simmering my way through childhood. And now, with three kids of my own, I’m still chopping, but this time through their childhood and often with friends.

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