Grandpa Joe's
Butternut Squash Soup

Did I hear "mmm - mmm good"?

About this recipe

I like this recipe because of its simplicity – nothing but delicious squash and some simple seasonings.  Be sure to wait for the squash to caramelize, though.  Your patience will be amply rewarded.

Ingredients

  • 1 butternut squash, peeled, and cut into large dice
  • 2 tablespoons unsalted butter
  • 32 ounces chicken stock
  • 1 clove garlic, sliced
  • ¼ teaspoon freshly ground nutmeg
  • ¼ teaspoon kosher salt

Directions

  1. Heat the butter in a large heavy-bottomed pan.  Add the diced squash and sliced garlic and sauté until most of the squash pieces are caramelized, 10 to 15 minutes.
  2. Add the chicken stock and seasonings.  Bring to a simmer over medium heat.  Then reduce the heat, cover loosely, and cook for 40 minutes.
  3. Using an immersion blender, blend until smooth.  To achieve an even creamier consistency, pass the soup through a fine mesh strainer.  
  4. Reheat to serving temperature, taste, and season with more salt, if necessary.
Butternut Squash Soup with edible Nasturtium. Mille grazie to Evelyn Flynn (straordinario giardiniere - extraordinary gardener) for growing and providing the perfect flower!

Notes

  • More chicken stock can be added after the soup has been blended and strained to improve the soup's consistency, if necessary.
Posted: February 2014; picture added: August 2015.