Butternut squash soup

By pete641, member

Posted: January 1st, 2013

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

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butternut squash

2 Tbs. vegetable oil

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

1 cup medium-diced onions

Kosher salt

1 tsp. ground cumin

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. dry sherry

1/4 cup heavy cream

1-1/2 tsp. fresh lemon juice

freshly ground black pepper

1/3 cup chopped parsley

In a 4- to 5-quart saucepan or Dutch oven, heat the vegetable oil over medium-low heat. When hot, add the celery and onions 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 cumin.

Add the butternut squash, broth, and sherry, 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 lemon juice. Season the soup with salt and pepper. Taste the soup and adjust the seasonings with more salt, pepper, or lemon juice as needed.

Ladle into 8 soup bowls and garnish each serving with 1 to 2 tsp. chopped parsley.

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