butternut squash soup
As outside temperature drops there’s nothing like curling up with a warm bowl of butternut squash soup. This recipe brings out the natural sweetness of the squash by roasting it first, and by using only a handful of ingredients and warm spices it makes a delicious healthy soup where the butternut squash is the star!
History of Butternut Squash
While most squash varieties have been around for thousands of years, the popular Waltham butternut squash wasn’t created until 1944. In Stow, Massachusetts a local man named Charles Leggett spent years developing a new winter squash strain and created a beautiful cross between Hubbard and Gooseneck squash. Hoping for input, Charles drove 16 miles down to the local agricultural experiment station. The researches were doubtful that the new strain would hold up repeated production over the years. Still, the researchers asked Charles what he called this new strain and Charles responded “Well, it is smooth as butter and sweet as a nut so lets call it Butternut!”. After the researchers were done with the field testing and the butternut squash proved to be a consistent squash variety, the scientists released the now famous University of Massachusetts ‘Waltham Butternut’ winter squash. Charles Leggett never received recognition or his dues for developing one of the most famous winter squashes in the history. Charles died at the age of 88 and the land he developed the famous crop is now a golf course called Butternut Farm Golf Club. Now let’s get back to the reason you came here - the soup!
How to make butternut squash soup?
Start by preheating your oven to 400f. Place butternut squash cubes and garlic head on a sheet pan and brush with olive oil. Season with salt and pepper and bake for about 50 minutes until tender. In a large pot or dutch oven saute ginger and onions in 4 tbsp of olive oil for 6-8 minutes until soft. Stir in rosemary and sage, then pour in 4 cups of broth and bring to boil. Add the cooked butternut squash and squeeze in the garlic cloves and discard the peel. Simmer for 10 minutes, then using an immersion blender puree the soup until smooth (add more broth if needed). Season with grated nutmeg, salt and pepper. Using a mixer whip cream until stiff peaks form. Garnish with the whipped cream, pumpkin seeds and parsley.
Tips
If the soup is too thick add more broth. If the soup is too runny simply keep simmering until it reduces own to your desired consistency.
For a beautiful presentation pipe the whipped cream on the soup when plating instead of just adding it with a spoon!
Do not use premade whipped cream as they usually have added sugar and will be too sweet for the soup.
Recommended products to make this recipe
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