Butternut squash soup is one of our all-time favorite foods. Naturally sweet, decadently creamy, and loaded with good-for-you vitamins A and C, potassium, and fiber, a soup made with this winter vegetable makes a great starter for a holiday feast. Certified holistic health counselor and cookbook author Pamela Salzman shares her easy recipe here.
Butternut Squash Soup
8 lbs of whole butternut squash, washed well
6 Tbsp unsalted butter
2 Tbsp pure maple syrup
3 carrots, peeled and halved
1 large onion, thinly sliced
10 c chicken stock or vegetable stock, preferably homemade, divided
Pinch cayenne pepper
2 tsp sea salt (double this if your stock is unsalted)
Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves
1. Preheat oven to 350°.
2. Cut the squashes in half lengthwise. Scoop out the seeds and discard.
3. Place the squash halves cut side up in a roasting pan. Divide the butter and maple syrup evenly among the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 c of stock in the pan and cover tightly with foil. Bake for 2 hours.
4. Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions, and cooking liquid from the pan.
5. Add the remaining 8 c of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tbsp when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
6. Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Season to taste.
Note: Soup can be made up to 2 days ahead and reheated.