I’ve got to give a shout out to Meghan H, a reader of Simply Fresh Cooking, who sent in this butternut squash soup recipe for us to try.
Hollaaa, Meghan! Bill and I loved it, thank you very much!
I can’t speak for Bill, but my first experience eating butternut squash soup was from something that came out of a box. And, ummm… it wasn’t very good (I’m being polite. It totally sucked!).
Obviously, I forgot the major “Foodie 101 rule”: Everything is better homemade than store-bought.
I was reminded of that with this recipe – which I followed to a tee, by the way. I didn’t feel the need to make any changes and get all crazy since I’ve never made it before. I was kind of nervous it would turn out chunky, but it was totally smooth, creamy and delicious!
- 1 (3-pound) butternut squash
- Extra-virgin olive oil, for roasting, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, chopped
- 1 quart low-sodium chicken stock
- 1-2 teaspoons curry powder, optional
- Preheat oven to 375 degrees F.
- Using a sharp knife, carefully cut off just the stem from the squash, then cut squash in half, lengthwise. Drizzle the cut edges with oil and season with salt and pepper. Lay the squash cut side down on a foil-lined baking sheet. Roast until very soft, about 1 hour. Remove squash from the oven and turn the halves over and let them stand until cool enough to handle. Scoop the flesh from the shell and remove to a bowl. Discard the shell.
- In a large saucepan or Dutch oven with a lid, heat the 2 tablespoons of oil over medium heat. Add the shallots and cook until softened, about 6 minutes, stirring occasionally. Add the squash flesh, chicken stock, and curry powder (if using) and bring to a boil. Reduce heat to a simmer. Cover and cook until the squash is broken down, about 10 minutes.
- Cool the squash mixture for about 5 minutes before adding it to a blender or food processor. Working in batches, puree the mixture until smooth, transferring the puree to a clean saucepan as you work. Season the soup with salt and pepper, to taste, and simmer a few minutes over medium heat to combine the flavors. Ladle the soup into serving bowls and serve immediately.
Recipe Source: Claire Robinson
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