Friday, February 5, 2010

Roasted Butternut Squash Soup

Makes about 12 servings

As much as long and slow cooking is important for the success of this recipe, long and fast blending is key too. Don’t be rushed at all with this step. A good whirl in the blender is my secret ingredient.


2 large butternut squash (about 6 #)
extra-virgin olive oil, as needed
2 Tbl butter
1 medium onion, chopped
1 large leek, chopped, washed thoroughly (soak in cool water) and drained
4 cloves garlic, minced
2 sprigs thyme
1 bay leaf
2 quarts chicken stock, hot
kosher salt & freshly ground black pepper, to taste
crème fraiche, to garnish
sliced chives, to garnish

Preheat the oven to 350°F. Cut the butternut squash in half lengthwise, scoop out the seeds, drizzle the insides with olive oil and sprinkle with a good pinch of salt and a few grinds of pepper. Place cut side-down on a parchment-lined baking sheet, cover with foil, and roast until completely tender, about an hour or so, completely depending on the size of your squash. When cool enough to handle, scoop the tender flesh into a mixing bowl and discard the skins. Reserve the cooked flesh until needed. (This step can be done the day ahead.)

Melt the butter in a large sauté pan over low-medium heat. Add the chopped onion and leek, and season with a good pinch of salt and a few grinds of pepper. Place a lid over the pan and cook very slowly, stirring occasionally, until meltingly soft and translucent, about 20 minutes or as long as you can stand it. Add the garlic, thyme sprigs and bay leaf, and cook with the lid on again, for about five more minutes, stirring occasionally. Remove the lid, add the squash, and cook again, about five minutes, mixing to combine. Add the chicken stock and bring to a simmer. Season to taste with salt and pepper and continue to simmer for half an hour, stirring occasionally.

Turn off the heat, and allow to cool about fifteen minutes. Remove the thyme sprigs and bay leaf. Blend the soup in batches, running the blender for about a minute and a half for each batch, until the soup is incredibly smooth and bright yellow in color. Strain through a fine mesh sieve.

Cool to room temperature, and refrigerate overnight in an airtight container. (The flavor really benefits from a night’s rest.) When ready to serve, heat to a simmer in a pot over medium heat, stirring occasionally. Pour into serving bowls, and top with a small dollop of crème fraiche and a sprinkling of chives.





  1. Why oh why do I have to wait till tomorrow to eat this for dinner? It took longer to make than other soups I have made....but soooooooo worth it. I just tasted a tiny bit from the pot....I can't even imagine what it will taste like tomorrow if it's supposed to get better. Hands down best squash soup I have had...and best soup I have made. I'm making the corn bisque next (even though I have already had it :)

    ps...I put in a pint of cream...because I can never find creme fraiche anywhere

  2. Glad you love it Dana! Me too! And of course, it wouldn't hurt really to eat it right away! But you'll defintely notice a nice change when it rests overnight :). Plus, what a nice treat when you get back from work... homemade soup all ready for the eating!

    And good idea about the cream. I should add that as an alternative. But also, sour cream always works as a good (and cheap) substitution for creme fraiche.