Butternut squash just screams “fall.” Enjoy it in this creamy soup!
Butternut And Winter Squashes
You know autumn has arrived when you see butternut and other winter squashes prominently featured in your grocery store.
Of course, they are available year round, just like summer squashes, but there is something so traditional with butternut squash and the coming of fall.
Butternut is likely the most loved winter squash. Acorn squash is probably right up there too, but acorn has a much different texture.
When it comes to soup, butternut squash is probably the best choice because of it’s thick and rather dry texture. Buttercup squash would be my next choice to substitute for the butternut. Acorn squash, in my opinion, is best suited to a side dish than to a soup due to it’s watery texture.
Preparing The Squash
Ever tried to peel a butternut squash? Since that’s time out of my life I won’t get back, I simply don’t!
The most convenient way to prepare butternut squash for this soup is to simply roast it. Rather than try to wrestle with a large and oddly shaped object to slice it in half lengthwise, what I do is cut off the neck and then slice that and the bottom in half lengthwise. It’s much easier on everyone (and your fingers if you’re not so good with a knife).
Then because I hate lots of clean up, I line my baking sheet with aluminum foil. I place the squash on that then brush with butter and sprinkle with salt and pepper. The great thing about doing it this way is you can do what you need for the soup and then have cooked squash you can freeze for later use.
Dust Off Your Blender
You’ll need it to puree this soup, so get that blender out of storage!
But if you have a stick or immersion blender, that’s the best way to puree this soup. Of course a regular blender is fine, but then you have to clean the darned thing….need I say more? You’ll also have to remove that little center thingy and cover with a towel, especially if you puree this soup hot because the steam may pop the lid off if you don’t.
Some hand mixers come with an immersion attachment. My little hand mixer does so that’s another option if you’re lucky enough to have that attachment. Cleanup is really easy.
- 4 lbs (about 2 medium) butternut squashes
- ¼ cup chopped shallots -OR- onions
- 2 small-medium Granny Smith apples, peeled and diced
- 3 tbs butter, divided
- ½ tsp ground sage
- 2 tsp salt, divided
- 1 tsp pepper, divided
- 2½ cups rich chicken stock
- ¾ cup heavy cream
- 2 cups water
- Preheat oven to 400 degrees F. Line a large baking sheet with foil.
- Cut squash in half lengthwise and remove seeds and pulp. Place skin side down on prepared pan.
- Melt 1 tbs of the butter and brush it on the squash. Sprinkle the squash with 1 tsp of the salt and ½ tsp of the pepper.
- While squash is baking, melt the remaining butter in a dutch oven or stock pot. Saute the shallot or onion, the sage and the apple about 5 minutes. Remove from heat and set aside
- Bake squash until tender, about 50-60 minutes. Remove from oven and cool until you can handle it. Then scoop out the flesh and add it to the stock pot with the apple and onion/shallot.
- Mix in the chicken stock and water. Bring to a boil over medium heat. Reduce heat to simmer, cover and cook for 10-15 minutes.
- Puree either in a conventional blender or use a stick/immersion blender (better choice because it's less messy and can be done right in the pot).
- Add the cream and the remaining salt and pepper. Stir well to combine. Add more salt/pepper if necessary.