Roasted Butternut Squash Soup
Submitted by pepi
Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.
YIELD
8 servingsPREP
5 minCOOK
1 hrsREADY
1 hrsThis roasted butternut squash soup takes a lighter, brothier turn than the dense, cream-thickened versions you usually see. Honey-glazed roasted squash gets thinned with a generous amount of stock for something closer to a French country potage than a traditional autumn puree.
Brushing the squash halves with chestnut honey before roasting is the move. The sugars caramelize as the squash bakes, building deep golden notes and a floral sweetness that you simply can’t get from boiled or steamed squash. Regular wildflower honey works too if chestnut honey isn’t on hand.
Fresh rosemary added during the simmer gives this soup its piney, woodsy backbone. Dried rosemary in a soup like this just won’t infuse the same way; the fresh leaves release oils that perfume the broth as it cooks.
Keep the consistency brothy as the recipe directs. Resist the urge to thicken with cream or stock reduction. The point here is a clean, drinkable soup where the squash and rosemary lead, not get muddled in dairy.
Chef Tips
- Roast cut-side-up so the honey doesn’t burn against the pan and the flesh caramelizes evenly.
- Use homemade or low-sodium stock. With 3 quarts going in, salty store-bought stock will overwhelm the delicate squash flavor.
- Blend in batches with the lid cracked open to release steam. Sealed hot liquid in a blender is a recipe for a kitchen-wide explosion.
- Strain through a fine mesh sieve for restaurant-style silkiness, or leave it rustic with the bits intact.
Variations
- Garnish each bowl with a swirl of cream, toasted pumpkin seeds, and a drizzle of olive oil for restaurant presentation.
- Stir in a teaspoon of curry powder or a pinch of nutmeg with the rosemary for a warmer spice profile.
- Add a small peeled apple to the roasting pan for a touch more natural sweetness.
Ingredients
Directions
Brush each squash half with 1 tablespoon honey. Roast at 350℉ (180℃). until tender, about 45 minutes; cool.
Remove flesh from skin.
In a saucepan over low heat, sauté shallots in butter until Add squash and 3 quarts stock. Bring to boil. Reduce heat. Add rosemary. Simmer 10 minutes. Transfer to a blender and puree. Add remaining stock. Blend well. Season to taste with salt, pepper and additional honey. Soup should be brothy.
Comments
another recipe that doesn't make sense. If you already added the 3 quarts of stock to the pot how do you add the remaining stock when there is none left. this recipe is like Hello Fresh, No guidance on seasoning. What did the chef intend to start with and you could adjust to slightly more or less as desired.