Roasted Butternut Squash Soup (chunks of squash) for Two

 

NOTES

1. 4 servings. This recipe is a hybrid of a few others: it's partially based on this recipe from the blog Cookie & Kate, but the idea for using an apple to sweeten the soup and minimize fall flavors comes from this America's Test Kitchen recipe; and the idea of cutting the squash into chunks is from a recipe on AllRecipes.com. The recipe below includes our own touches, like adding Worcestershire, white wine, and white pepper.

2. For a holiday meal, replace the apple with 1 tsp maple syrup and 1/8 tsp nutmeg but we like the original recipe just fine

3. You should be able to double the recipe but will need to process the soup in more batches or perhaps in a food processor.

4. In 2023, either the squash was particularly tough or the blender was coming to the end of its life! We ended up processing it in thirds or quarters instead of halves, and we had to add a lot more fluid to help unclog the blender's blades. We added unsweetened applesauce in addition to more broth; at one point, we moved all of it to the food processor... The applesauce brought the apple flavor more forward but didn't change the consistency. 2023: The recipe now includes the applesauce.

INGREDIENTS

1 lb butternut squash, diced into 1" chunks (see Tip below) 

1 Tbl olive oil, plus more for drizzling
1 large shallot, chopped
2 medium garlic cloves, pressed or minced
1 Golden Delicious apple (Honeycrisp or Fuji are also okay), chopped coarse

1-2 tsp of Worcestershire sauce

1/4 to 1/2 cup white wine (to deglaze a pan)
1/8 tsp white pepper, and a little more to taste

salt

(optional) freshly ground black pepper, to taste
1-1/2 to 2 cups vegetable broth or chicken broth, as needed
1 to 2 Tbl butter, to taste

3-4 Tbl unsweetened applesauce, see Notes

(optional) Sour cream 

(optional) 1/8 tsp cayenne but the heat can overwhelm the soup’s flavor

PREPARATION 

 

1. Preheat the oven to 375 degrees F. 

2. Prep the butternut squash:  Using a vegetable peeler, peel the squash and then use a large sharp knife to cut off the "neck" from the bottom. Then cut the bottom in half vertically and discard fibers and seeds. Dice all fleshy parts into 1" chunks.

3. Heat butter over medium-high heat in a large ovenproof sauté pan/skillet and add diced squash, a healthy pinch of salt, and the white pepper. Stir occasionally. 

4. When squash begins to brown, 5-10 mims, place pan in oven and roast for 15 minutes or until medium-brown on all sides. 

5. Remove squash from oven and let cool about 5 mins before mashing with potato masher or ricer. 

 

6. While the squash is cooking/cooling, in a large soup pot (about 2-1/2 to 3 quarts), warm 1 Tbl olive oil over medium heat until shimmering. 

 

7. Add the chopped shallot, about 1/2 tsp salt, and cook, stirring often, until the shallot has softened and is starting to turn golden on the edges, about 3 to 4 minutes. 

 

8. Add the garlic and cook until fragrant, about 1 minute, stirring frequently; then remove the shallot mixture from the pot and set aside. Let the pot stand for now. 

 

9. Use the potato masher directly in the pan/skillet, or use the ricer to press the roasted squash, occasionally scraping off the squash bits and returning them to the pan. 

 

10. Peel and core the apple and cut it into 1/2 pieces. Set aside. 

 

11. In batches, add about 1/4 to 1/3 of the pressed squash, a third of the apple, and about 1/2 cup of the broth to the blender and process it on low for about 20-30 seconds. You can also add some of the applesauce if you are using it. NOTE: If the blender doesn't seem to be churning, add more liquid and stir before turning the blender back on.

 

12. Repeat two more times, also adding half of the shallot-garlic mixture, and process again until smooth, being careful not to overfill the blender. Leave the processed soup in the blender or in a large bowl for now.

 

13. Go back to the now-empty pot, heat on medium high, and when hot, deglaze the bottom with 1/4 to 1/2 cup of white wine, scraping up any browned bits 

 

14. Pour the processed soup into the re-warmed pot, heat on medium-low, and add the Worcestershire sauce, a twist or two of freshly ground black pepper if using, and the cayenne if using. 

 

15. If the consistency is too thick, add a bit more of the remaining broth. If the consistency is too thin, turn the light to medium and let the soup simmer off some of the excess liquid. 

 

16. Add salt to taste and more white pepper to taste before serving when hot. Top individual bowls with any of the following: a dollop of sour cream; a swirl of olive oil; some minced chives. Serve with sliced apples.