Dave's Ultimate Butternut Squash Soup

Posted: January 6th, 2012

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes. Created Using: Creamy Vegetable Soup

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butternut squash

2 Tbs. extra-virgin olive oil

1/4 cup thinly sliced celery (halve lengthwise then slice crosswise)

1/2 cup thinly sliced leeks

2 tsp. minced garlic

1 Tbs. minced fresh ginger

1/2 cup finely chopped shallots

Kosher salt

1/2 to 1 tsp. smoked paprika

2 lb. butternut squash, peeled, seeded, and cut into 1/2-inch dice

5 cups vegetable broth, preferably homemade OR 2-1/2 cups lower-salt chicken broth diluted with 2-1/2 cups water

3 Tbs. white wine

1/4 cup heavy cream

1-1/2 tsp. red wine vinegar

freshly ground black pepper

4 tsp. truffle oil

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the leeks, garlic, celery, ginger, and shallots and a pinch of kosher salt. Stir well, cover, reduce the heat to low, and cook, stirring occasionally, until the aromatics are softened, 8 to 10 minutes. Stir in 1 tsp. kosher salt and the paprika.

Add the butternut squash, broth, and wine, stir well, and bring to a simmer over medium heat. Cook, uncovered, stirring occasionally, until the vegetables are very tender and the soup is full-flavored, 7 to 20 minutes.

Take the pan off the heat and let the soup cool for 5 minutes. Working in batches, puree the soup in a blender (fill the jar no more than half full and vent the lid, topping it with a folded kitchen towel to prevent hot splashes). Wipe the pan clean and put the soup back into the pan.

Add the cream and 1/2 tsp. of the vinegar. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or vinegar as needed.

Ladle into 8 soup bowls and garnish each serving with a 1/2 tsp. drizzle of the truffle oil.

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