Butternut Squash Soup

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First, I didn’t pour the cream straight, so that’s why the picture looks ridiculous.
So, I went to the UVU Culinary School’s Restaurant Forte and had the best butternut squash soup of my life. I convinced the waitress to get me the recipe, which she did. However, it was very vague. Here is what I got.
Saute 2 parts onions, 1 part carrot, and 1 part turnip in butter. Roast butternut squash in brown sugar, salt, and pepper. Mix all together and puree. Finish with butter, brown sugar, and a dash of nutmeg.
From this, I made a soup It wasn’t as good as the original, but it was a good start. As is, it gets a 7.5. Here is what I would do next time.
Saute the following in 2-4 Tbs. butter:
1 cup onion (I did twice as much tonight and it was too much)
1/2 cup carrot and turnip (again, I did twice this much and you could taste both the carrot and the onion)
Add 1 quart of chicken stock and boil until tender.
Coat 1 butternut squash that has been diced into small pieces in olive oil, salt and pepper, and 1 Tbs. of brown sugar. Roast at 400 degrees for aboug 20 minutes (until the squash is soft and beginning to brown).
Combine with the other ingredients and puree with a stick blender. Add more liquid (stock or maybe even whole milke) as needed. Add 2-4 Tbs. of heavy cream, 1 Tbs. of brown sugar, dash cinnamon, and 2 dashes nutmeg.
If I can still taste the onion pretty strongly next time, I will cut it in half again. Also, I think I had a strong and tough onion, neither of which mixes well with soup. A softer, milder onion would be much better.












Comments

  1. thejohnmfamilyOctober 21, 2016 at 10:08 PM

    Ok, so I used 2 Tbs. of butter and then put 4 Tbs. cream in the soup and it was plenty rich. I only used 1 1/2-2 Tbs. of brown sugar total, and put it on the butternut squash. I think you should make the roast the squash until it caramelizes. This soup is still really thick, so I might thin it some more with other things.

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  2. thejohnmfamilyOctober 14, 2017 at 6:51 PM

    So, I tried another version that is really good. Put 3 lbs (this fills up most of the jelly roll pan) of squash onto a pan with a bit of oil and 2 Tbs. of brown sugar and roast at 400 for 20 minutes. Then, put in 1 onion, 3/4 cup carrots and 1/2 cup celery in 2 Tbs. butter. Liberally salt and pepper the veggies, and add some cinnamon and nutmeg as well. Caramlize until there are brown bits and then add one quart of chicken broth and one quart of vegetable broth. Add the squash, puree, and add 1/3 cup cream

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  3. thejohnmfamilyJanuary 28, 2020 at 9:38 PM

    This time, I cut the squash in half, left the stem in tact, seeded it, oiled it and added s&p and brown sugar and roasted at 375 for about 45 minutes. Use an ice cream scoop to get the squash out. I sautéed an onion, some carrots and celery in salt, cinnamon and 2 T. butter, then added a quart of chicken broth and boiled. Then, I put the squash in, pureed it, added 1 1/2 cups half and half, and then more S&P and cinnamon and nutmeg.

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