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butternut squash soup

Posted: November 6th, 2012
by Professora

This recipe was made with the Recipe Maker to create a custom soup with your choice of vegetables, seasonings, and garnishes.

Serves/Yields: Serves 8 as a starter

Created Using: Creamy Vegetable Soup

balsamic vinegar butternut squash olive oil more more

2 Tbs. extra-virgin olive oil

2/3 cup thinly sliced carrots (peel, halve or quarter lengthwise, then slice crosswise)

1 Tbs. minced fresh ginger

2/3 cup finely chopped shallots

Kosher salt

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. fresh orange juice

1/4 cup thick whole-milk yogurt, preferably Greek

1-1/2 tsp. balsamic vinegar

freshly ground black pepper

In a 4- to 5-quart saucepan or Dutch oven, heat the olive oil over medium-low heat. When hot, add the carrots, 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.

Add the butternut squash, broth, and orange juice, 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 yogurt 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 the soup into 8 bowls and serve.