Butternut Squash Soup Recipe

February 28, 2014  | Soup Recipes | butternut squash | soup | squash 
Prep Time Cook Time Serves
25m 1h10m Serves 4 - 6 (Makes about 1 quart of soup)

Butternut squash has a wonderful flavour that is so warming on a crisp Autumn day. This soup is very simple as I don’t want to complicate the flavour too much. Sometimes I serve it with a dollop of crème fraiche and a drizzle of balsamic vinegar or with a sprinkling of toasted pumpkin or sunflower seeds. You can also go all out and serve it in mini pumpkins that you just roast and then hollow out.

INGREDIENTS

  • 1 large butternut squash, skinned, seeded and cubed
  • ¼ cup plus 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 fresh thyme sprigs
  • 1 small onion, peeled and roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • 1 large wedge of pancetta or a couple strips of bacon, left whole
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 4 peppercorns
  • 4 cups vegetable stock
  • crème fraiche or sour cream (optional), for serving
  •  fresh bread (optional), for serving

INSTRUCTIONS

Preheat the oven to 400°F.

Place your prepared squash in a 9×13 inch roasting tin and toss with ¼ cup of olive oil, salt and pepper. Arrange the squash in a single layer and add the fresh thyme sprigs. Roast until the squash is tender when pierced with a knife, approximately 30 minutes. Remove from the oven and set aside.

In a large pot, warm the remaining 2 tablespoons of olive oil over medium heat. Add the onion, garlic, and pancetta and sauté, stirring occasionally, until the onion is softened, and the pancetta is lightly browned, about 5 -7 minutes. Add the cooked squash and white wine and bring to a simmer. Allow the wine to reduce until there is hardly any liquid left in the pot, about 5 minutes. Add the bay leaf, peppercorns and vegetable stock. Cover and cook on low heat for about 20 – 25 minutes.

Remove from the heat and discard the bay leaf, pancetta, sprigs of thyme and peppercorns (they usually are not too hard to find since they are black in a mostly orange pot!) Using an immersion or stand blender, puree the contents until smooth. If you find the soup too thick, add some water a little at a time. Season to taste and serve piping hot with a dollop of crème fraiche, if desired, and some fresh bread.

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