Garnish this flavorful butternut squash soup with spiced pumpkin seeds or a sprig of thyme, or finely chopped parsley or chives. Butternut squash is the quintessential taste of winter. This soup will surely warm up a cold kitchen.
- 1 large butternut squash (2 1/2 to 3 pounds)
- 1 1/2 cups apple cider
- 1/3 cup brown sugar
- 2 cinnamon sticks (cut in half crosswise)
- 2 tablespoons melted butter
- 1 cup diced onion
- 2 tablespoons butter
- 4 cups chicken broth
- Dash ground ginger
- Dash ground nutmeg
- 1/2 cup heavy cream
- Dash salt (or to taste)
- Optional: butter toasted pumpkin seeds (recipe below)
Gather the ingredients.
Using a vegetable peeler, peel the squash.
Cut into chunks, removing seeds and soft fibers with a spoon.
Put in a bowl; add apple cider, brown sugar, and cinnamon stick pieces then drizzle all over with the melted butter.
Pour the mixture into a 9x13-inch baking pan; cover tightly with foil and cook at 450 F for 1 hour, or until very tender.
Meanwhile, cook diced onion in a large saucepan in the 2 tablespoons butter.
When onion is very tender, add chicken broth. Bring to a boil. Remove from heat and set aside.
When squash is very tender, remove from oven.
Remove cinnamon from the squash.
With a slotted spoon, transfer the squash to the chicken broth and onion mixture. Add about 1/4 cup of the roasting pan juices to the saucepan. Bring to a simmer.
Working in about 4 batches, puree the squash mixture in a blender, then return to the saucepan.
Serve with butter-toasted pumpkin seeds (below), if desired, or sprinkle with a little cinnamon, toasted pecans, or chopped peanuts.
Butter-Toasted Pumpkin Seeds