Butternut Squash Soup Recipe

Butternut Squash Soup Recipe with Various Toppings

Written by Becky
Butternut Squash Soup is one of my very favorite soups.  It’s perfectly creamy with a touch of sweetness and limitless options for topping.  If you know me, you know I love toppings.  If we are having oatmeal, I have a whole array of options for mix-ins to go along with it, from coconut to dried cherries.  For mexican meals, I love having and a tray full of toppings like sharp cheddar to cilantro.  And for this soup, I came up with some many different toppings that I couldn’t choose which one was the best compliment.  Indecisively, I chose them all, some savory and some sweet, allowing everyone to choose their own favorites to accompany their soup.

A friend asked me the other day what my ideal Valentines Day dinner would be.  After thinking about it I decided it would have to be a light flavorful meal like this Butternut Squash Soup with a rich and decadent dessert.  And of course, a good bottle of wine to go along with it.

Here is what I like to provide for toppings:

Hazelnut cream, a basic blend of light cream cheese, hazelnut oil, and chopped toasted halzelnuts, adding a creamy and rustic flavor to the soup

Sliced pears or nectarines, simply sauteed in butter and topped with a touch of honey to make for a sweet and fruity component to the squash. Or just serve raw as a sweet addition to the soup.

Prosciutto or Bacon, well I need not describe the bacon, besides saying, it added the perfect salty crunch that the soup needed.

Butternut Squash Seeds, toasted with a little bit of olive oil and salt on 400 degrees for about 5-10 minutes or until crisp and golden brown.  This would be a nice Vegetarian substitute for the crisp bacon.

Greek Yogurt with cumin, a blend of Greek yogurt with a few dashes of cumin adds a cool spice to the hot soup. 

Butternut Squash Soup

Rating: 51

Total Time: 45 minutes

Yield: serves 6

Ingredients

  • 1 pear or nectarine, sliced thin
  • 3 Tbs. unsalted butter
  • 3 celery stalks, cut into 1/2-inch dice
  • 1 yellow onion, cut into 1/2-inch dice
  • 3 garlic cloves, minced (optional for a more savory soup)
  • 4 cans of butternut squash puree (fing this at Sunflower Market or Whole Foods) or 1 whole butternut squash, roasted with squash removed from skin
  • 4 cups chicken/vegetable broth, plus more if needed
  • 2 tsp fresh sage or thyme, shredded
  • 1/4 cup half and half (optional)
  • Ground nutmeg, to taste, (optional)
  • Pinch of sugar, (optional)
  • Salt and freshly ground pepper, to taste

Instructions

  1. In a 5 1/2-quart Dutch oven over medium-high heat, melt 1 Tbs. of the butter. Add enough pear slices to form a single layer and cook, turning once, until caramelized on both sides, 4 to 5 minutes total. Transfer to a plate.
  2. In the same pot over medium heat, melt the remaining 2 Tbs. butter. Add the celery and onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and cook for 30 seconds. Stir in the butternut squash puree, the 4 cups broth, thyme, half of the pears or nectarines, salt and pepper. Bring to a boil, reduce the heat to medium-low and simmer for 10 minutes.
  3. Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth if needed to reach the desired consistency. Ladle the soup into bowls. Garnish with the prosciutto/bacon, remaining pear slices, hazelnut cream, yogurt or seeds. Serve immediately.
  4. Toppings: Set out the various toppings and let your guests choose which they would prefer. The pears and hazelnut cream make for a more sweet soup, while the bacon, cumin yogurt or roasted butternut squash seeds make for a more savory bite.
http://www.thevintagemixer.com/2011/02/butternut-squash-soup-with-sauteed-pears-bacon-and-hazelnut-cream/

Comments (7)

  1. delicious!!!!!! i love butternut soup and these toppings are lovely (especially the cream!!). i think mushrooms would be so good too!

  2. This really has nothing to do with food or this recipe, but I thought you'd appreciate knowing that I call Rocky my little butternut squash, AND apparently baby Davis is the size of one right now! :)

  3. Your soup looks delicious! I am a topping girl too and I love your suggestions for oatmeal – I never thought of coconut:) I will have to try it! I think I'd have to go with the bacon for the soup – and just about everything else YUM!

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