This soup is a blend of sweet and savory. Make it spicy by garnishing with freshly grated nutmeg. Or give it a little extra kick with a drizzle of balsamic vinegar.
:: Cream Butternut Squash Soup ::
Adapted from The New Best Recipe
- 4 Tablespoons butter
- 1 large onion, chopped
- 1 large butternut squash (about 3 pounds)
- 6 cups water
- 1 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon pure maple syrup
- Freshly grated nutmeg or balsamic vinegar, optional
1) Cut the squash in half lengthwise and scrape out the seeds and strings; reserve the scrapings.
2) Melt the butter in a large stockpot over medium heat. Add the onions and cook, stirring occasionally, until soft, about 3 minutes. Add the scrapings from the squash and cook until the butter turns a saffron color, about 4 minutes.
3) Add the water and salt and increase to high heat. When the water comes to a boil, add the squash halves, reduce the heat to medium low, and cover. Cook until the squash is tender, about 30 minutes. Remove from heat.
4) When squash is tender, transfer to a baking sheet and cool slightly. Strain the liquid in the pot through a fine mesh seive and reserve the liquid. When the squash is cool enough to touch, scrape the flesh from the skin.
5) Puree the squash in a blender, adding a little of the reserved liquid to achieve a smooth consistency. Return this mixture to the now empty pot and stir in the cream and maple syrup. Stir in enough of the remaining liquid to achieve desired consistency. Taste and adjust seasonings if needed.
6) Warm the soup over medium-low heat until hot. Do not boil. Serve immediately. Garnish with nutmeg or balsamic vinegar.
Makes 4-6 servings