This is my go-to pumpkin soup for those cold Winter nights; there’s just nothing like a yummy hearty soup to warm you up!
This recipe is incredibly easy and versatile. It can be on the table in less than an hour from start to finish and it doesn’t require you to keep watch over it so you can go and do other things. I love multi-tasking. You can also experiment with different squashes such as acorn or kabocha. Either way, it’s delicious!
First, start by getting your aromatics working. I like to add the bay in at the very beginning so that it flavors every layer of the soup.
Also, a quick word on salt. I add a little bit to each layer of my cooking; unless I’m making something like a pulse which will become tough if you add the salt too soon. So, these onions, they got a bit of salt as they cooked down; it not only enhances flavor but helps draw out the moisture allowing food to cook down a bit faster. Then at the end, I’ll test the final product to see where I’m at. Usually, I’m pretty close.
Beautiful butternut squash. I think it may be one of my favorites.
The potatoes do have an important role to play; they help thicken the soup.
One of my very favorite kitchen tools is my immersion blender. I’m naughty and just blend right in the pot on the stove while the heat is on low. Just be careful not to hold the blender too close to the surface of the soup – you’ll definitely wear a little bit of the hot soup. Trust me.
I drizzled a little bit of cream on top.
- 1 3 - 4lbs butternut squash, peeled and seeded
- 4 tablespoons unsalted butter
- 1 large onion, roughly chopped
- 1 large potato, peeled and chopped
- 4 cloves of garlic, smashed and roughly chopped
- 6 cups of chicken stock
- ½ teaspoon nutmeg
- 3 bay leaves
- salt & pepper; to taste
- ¼ cup cream (optional)
- Special Equipment - immersion blender or regular blender
- In a large soup pot, melt 2 tablespoons of butter on medium high heat. Add in onion, seasoned with salt and let cook until slightly translucent; about 8 - 10 minutes. While the onion is cooking, chop the butternut into 1 inch cubes.
- Add in garlic and nutmeg and let cook for 2 minutes. Deglaze soup pot with all of the stock. Then add the cubed butternut and potato to the stock mixture. Simmer until the squash is tender; approximately 25 minutes. Remove from the heat, take out bay leaves and with an immersion blender, blend mixture until smooth. Stir in remaining butter and cream. Salt and pepper to taste. Serve immediately.
- Note - if using a regular blender, remove the butternut with a slotted spoon and blend until smooth. Add back into stock mixture and stir until combined.