A Nordic American Chef

Super Cozy Butternut Squash Soup for the Soul

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by

Matthew Earl
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Butternut squash soup is an all time fall and winter favorite of mine. It is both warming and comforting for those nights after a long day and the temperature drops at night. A warm soup for when you are alone, among friends, or just enjoying time around family for Thanksgiving or Christmas. It will be sure to be a crowd pleaser.

For The Soup:

  • 2 Tbsp vegetable oil
  • 4 Tbsp unsalted butter
  • 2 lbs butternut squash
  • 1 large white onion (diced)
  • 4 celery stalks (diced)
  • 1 Tbsp kosher salt
  • 1/4 cup white wine
  • 2 apples (diced)
  • 6 cloves garlic (minced)
  • 1/8 cup chopped sage
  • 2 Tbsp soy sauce
  • 1/4 cup maple syrup
  • 2 quarts vegetable stock
  • 1 tsp white pepper
Butternut squash soup

Maple sour cream:

  • 1/4 cup sour cream
  • 1 1/2 Tbsp maple syrup
  • 1 Tbsp chives
  • Pinch of salt to taste

Tools:

  • Blender, stick blender, or potato masher
  • Medium sized pot

For the soup:

First, set up your mise en place by peeling your squash using a peeler or sharp chefs knife until you see no white flesh remaining. This helps to prevent fibrous texture. Cut it in half and remove the seeds. Then, cut it into roughly 1 inch cubes. Next, dice your onion, celery, and apples. And make sure to pre-measure all of your ingredients and set them next to your work area. 

Butternut Squash
Rough 1 inch cubes

Start the cooking by heating a medium sized pot to medium heat with your oil and butter in it. Adding butter and oil at the same time reduces the chance of the butter burning. Next, add your butternut squash, onions, celery, and half of the salt to the pot. Stir often to prevent sticking until the onions become translucent. About 5 minutes.

Soup

Now add the 1/4 cup white wine to deglaze the pot and stir to get whatever may be sticking to the bottom off. Add your apples, garlic, and sage and cook for 2 minutes. Now add the 2 tbsp soy sauce, 1/4 cup maple syrup, and 2 quarts vegetable stock and bring up to a good simmer. Reduce heat to low and allow to cook for 30 minutes.

Fully pureed soup

Remove from heat and, using your stick blender, purée the soup until there are no lumps left and you should have a smooth texture. You may also do this with a blender by adding a little at a time and blending until smooth and uniform in color. Place pot back on the stove and turn heat to low. Add the rest of your salt and the pepper and proceed to cook for another 20 minutes. Stir occasionally. 

For the maple sour cream:

This part is simple. Just put the sour cream, maple syrup, chives, and pinch of salt in a small bowl and whisk until combined fully.

To serve:

Pour soup into your bowl and drizzle the desired amount of sour cream over the top. I’ve added a bit of paprika to mine but it is still delicious without it. 

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Warming Butternut Squash Soup

Course Main Course, Side Dish, Soup
Keyword Autumn, soup
Author Matthew Earl

Equipment

Ingredients

Soup

Maple Sour Cream

Instructions

Set up Mise en Place

  • Peel your squash, cut it in half and remove the seeds. Cut into 1 in cubes
  • Dice your onion, celery, and apples.
  • Pre-measure all of your ingredients and set them next to your work area. 

Soup

  • Place medium size pot on burner. Add oil and butter. Turn head to medium heat.
    2 Tbsp Vegetable Oil, 4 Tbsp Unsalted Butter
  • Add your butternut squash, onions, celery, and half of the salt to the pot. Stir often to prevent sticking until the onions become translucent. About 5 minutes.
    2 Lbs. Butternut Squash, 1 Large White onion, 4 Stalks Celery, 1 Tbsp Kosher Salt
  • Add the 1/4 cup white wine to the pot and stir
    1/4 Cup White wine
  • Add your apples, garlic, and sage and cook for 2 minutes.
    2 Apples, 6 Cloves Garlic, 1/8 Cup Sage
  • Add the 2 tbsp soy sauce, 1/4 cup maple syrup, and 2 quarts vegetable stock and bring up to a good simmer.
    2 Tbsp Soy sauce, 1/4 Cup Maple Syrup, 2 Qts Vegetable stock
  • Reduce heat to low and allow to cook for 30 minutes.
  • Remove from heat. Using your blender, stick blender or potato masher, purée the soup until there are no lumps left and you should have a smooth texture.
  • Place pot back on the stove and turn heat to low.
  • Add the rest of your salt and the pepper and proceed to cook for another 20 minutes. Stir occasionally. 

Maple Sour Cream:

  • Place the sour cream, maple syrup, chives, and pinch of salt in a small bowl and whisk until combined fully.
    1/4 Cup Sour cream, 1 1/2 Tbsp Maple Syrup, 1 Tbsp Chives, 1 Pinch Salt to taste

To Serve:

  • Pour soup into your bowl and drizzle the desired amount of sour cream over the top.
  • I’ve added a bit of paprika to mine but it is still delicious without it.