Butternut Squash: Perhaps the Best Fall Soup of Them All
On these cold winter days nothing warms my soul like a bowl of really good soup. Last week I made my awesome Butternut Squash Soup.
Here is the recipe:
- 1 large butternut squash (about 3 pounds), halved vertically and seeded
- 1 tablespoon olive oil, plus more for drizzling
- ½ cup chopped Vidalia Onion
- 1 teaspoon salt
- Freshly ground white pepper, to taste
- Up to 3 cups (32 ounces) vegetable broth
- 1 to 2 tablespoons butter, to taste (substitute olive oil for dairy free/vegan soup)
- Preheat the oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle each half with just enough olive oil to lightly coat the squash on the inside (about 1 teaspoon each). Rub the oil over the inside of the squash and sprinkle it with salt and pepper.
- Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
- Meanwhile, in a medium skillet (or large soup pot, if you’ll be serving soup from that pot), warm 1 tablespoon olive oil over medium heat until shimmering. Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has softened and is starting to turn translucent , about 3 to 4 minutes. Then add your stock
- If you have a high performance blender like a Vitamix (see notes if you’re using an immersion blender instead), transfer the cooked mixture to your blender. Blend until smooth.
- If you would like to thin out your soup a bit more, add the remaining cup of broth (I used the full 4 cups, but if you used a small squash, you might want to leave it as is). Add 1 to 2 tablespoons butter or olive oil, to taste, and blend well. Taste and blend in more salt and pepper, if necessary.
- Serve immediately (I like to top each bowl with a little more black pepper). Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
Chef Paul Robbins
Hampton Bays, NY
Proudly serving all towns in the Hamptons, including: Amagansett, Bridgehampton East Hampton, Hampton Bays,
Quogue, Montauk, Sag Harbor, Sagaponack, Southampton, Wainscott, Westhampton, and Water Mill