Butternut Squash Soup

Name: Butternut Squash Soup
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 1/2 cups finely chopped onion; 2 cloves garlic, minced; 4 1/2 cups peeled butternut squash in 2-inch cubes (about 2 squashes); 4 1/2 cups water; 1 cup well-flavored chicken or vegetable stock; 1/2 cup medium-dry sherry; Salt and freshly ground black pepper; 1/2 cup freshly grated Parmesan cheese

By Florence Fabricant

Total Time: 1 hour 15 minutes
Rating: 4(2,312)
Comments: Read comments

This simple, creamy (but not cream-laden) butternut squash soup gets greater depth of flavor from sherry that is stirred in with the stock. If you’d rather not use sherry or don’t have it on hand, omit it and use an additional ½ cup of stock; your soup will be less complex, but it will still have that rich, sweet squash flavor.

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Ingredients

Yield:8 servings

1tablespoon extra-virgin olive oil
1½cups finely chopped onion
2cloves garlic, minced
4½cups peeled butternut squash in 2-inch cubes (about 2 squashes)
4½cups water
1cup well-flavored chicken or vegetable stock
½cup medium-dry sherry
Salt and freshly ground black pepper
½cup freshly grated Parmesan cheese

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a heavy four-quart saucepan. Add the onions, reduce heat to low, and saute slowly until they are tender but not brown. Stir in the garlic.
Step 2
Add the squash and water, cover and simmer until the squash is tender, about 40 minutes. Allow the mixture to cool for about 15 minutes, then puree in two batches in a food processor. Up to this point the soup can be prepared in advance, even refrigerated or frozen.
Step 3
Return the puree to the saucepan and add the stock and the sherry. Reheat and season to taste with salt and pepper. Serve with a sprinkling of Parmesan cheese on each portion.

Ratings

4 out of 5

2,312 user ratings

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Comments

Jane7 years ago

This soup had a delicious flavor, but it was thinner than I expected. It would have been perfect as a light first course, but I wanted a more substantial soup for a lunch. Inspired by another recipe on NYT Cooking*, I added chickpeas--about 400g drained weight--with an excellent result.
*Molly O'Neill's stew featuring chickpeas and butternut squash

Andrea7 years ago

I add red lentils to my butternut squash soup. It accentuates the color and makes it thinker and more nutritious.

Rex7 years ago

Since my other half is not a fan of sherry, I only used 1/8 cup: the result was still rich and sweet, but not too sweet, and she couldn't taste the sherry.

Like others, I reduced water by 1/3 for a thicker soup. I also recommend an immersion blender: no need to wait 15 minutes to cool, and easier clean-up.

Also, be aware that 4 1/2 cups of squash = about 1.5 lbs. Ms. Fabricant must have access to tiny squash, because I ended up using only half of 1 squash ...

Sarah2 weeks ago

I didn't use any cream with this, but if I had, I'm sure it would have been divine. Still an absolutely silky, delicious soup that's good for you and slow in calories.

JoAnn4 months ago

As noted thinner than expected. Next time less water, use immersion blender and add an apple with chicken stock. Really nice topped with roasted pepitas.

ML7 months ago

I used half the liquid called for and the soup turned out creamy and thick. (I also used an immersion blender. ) Adding cumin and cayenne helped — I think it would have been too bland otherwise. Very good!

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