A rich and creamy blend of butternut squash and roasted garlic. The soup will fill your belly and warm your body and soul on frigid winter days.
What can I say about butternut squash? Well, for starters, I had no idea how to work with this vegetable. Moreover, past attempts at eating it had left me feeling empty and nauseated. Needless to say, I was not looking forward to taking this seasonal edible and making it into something appetizing. Fortunately, I am very happy to say, I was able to create a soup that even I loved.
When Kim first told me I was going to be making a butternut squash recipe, I groaned internally. The only exposure I had in the past was being served a casserole using roasted butternut squash. I am not sure if it was the cook’s abilities or the vegetable itself, but the texture was mushy and had a very unappealing aftertaste. One bite and I was done!
I was really worried once we brought the squash home and it was time to get cooking. At first, I just stared at my opponent as it sat on the counter openly defying my culinary expertise. After some time, I had an epiphany; soup, my tired brain yelled!
So, using what knowledge I had working with cream-based soups and my own taste buds, I developed this recipe from scratch. Each individual ingredient was added one at a time while taste testing between spices. I can honestly say, I was pleasantly surprised with the results. In closing, if you happen to dislike this recipe, then please blame me and not the butternut squash. For what once I considered it an adversary, the squash has now become a welcome addition to my culinary family.
Preheat the oven to 375 degrees Fahrenheit. On a clean cutting board, take the butternut squash and lay it on its side. Cut off the top of the squash, about 3 inches from the stem. If you want, you can chop off part of the bottom of the squash to use as a serving bowl. You will just have to clean out the bowl before you add the finished soup. Slice the remaining squash in half, lengthwise and then take a spoon to scoop out the seeds. Using a non-stick cookie sheet, lay the squash flesh side down on the cookie sheet and bake for 45 minutes in the preheated oven.
You can also use place your garlic on the same cookie sheet, but you will need to pull it out after 15 to 20 minutes. After the garlic has roasted, peel it and set aside in a small bowl. Once the squash has cooked, the flesh should be soft and slightly caramelized, making it easier to scoop out when the time comes. This process also means you don’t have to go through the trouble of peeling the produce.
In a large soup pan or stock pot, combine the flesh of the butternut squash, the roasted garlic, your vegetable broth, salt, pepper, cinnamon, nutmeg, ginger, and balsamic vinegar. **Do not add the heavy cream at this point or it will break.** Make sure to stir the mixture after you add each ingredient. Cook on medium heat for 5 to 10 minutes, or until the soup begins to boil. Remove the soup from the heat and let cool for approximately 30 minutes.
After the soup has cooled, transfer it to a blender or food processor and pulse until the soup is smooth. Then add the heavy cream to the soup while stirring the mixture. You could use your blender or food processor to mix everything up as well. At this point, you have two options. Reheat the soup or put it into a storage container and refrigerate. It will be good for 2 to 3 days. Just remember, you are working with a cream based soup, so do not let it come to a boil when reheating. Otherwise, you risk the cream breaking. If you don’t know what that means, basically, the fat in the cream separates and it is not a good thing.
That’s all there is cooking this recipe. It’s not difficult and the payoff is definitely worth the time and effort.
- 1 Large Butternut Squash
- 4 Medium cloves of garlic, peeled
- 1 cup of Vegetable broth
- ½ cup of heavy cream
- 1 teaspoon of Balsamic vinegar glaze
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
Take butternut squash, slice lengthwise and place on cookie sheet.
Place garlic on cookie sheet. Roast squash for 45 minutes in a preheated 375 degree oven.
Garlic will roast alongside squash but must be removed after 15 to 20 minutes.
Once garlic has finished roasting, peel and add to soup pan.
After squash has finished roasting, scoop out flesh and add to soup pan.
Then combine the vegetable broth, balsamic vinegar glaze, salt, pepper, cinnamon, nutmeg, and ginger with the garlic and squash.
Cook on medium heat for 5 to 10 minutes, stirring occasionally.
When soup begins to boil, remove from heat and let cool for approximately 30 minutes.
After cooling, transfer mixture to blender or food processor and pulse until soup is smooth and creamy.
At this time, add heavy cream and stir soup.
Then transfer back to soup pan for reheating and serving or store in fridge for up to 3 days in sealable container.