Recipe courtesy of Seamus Mullen
Recipe courtesy of Seamus Mullen
Watch how to make this recipe.
Butternut Squash Soup
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- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 1322 mg
When I make a squash soup, I like to keep it light with kefir, a creamy, cultured yogurt. Kefir is a little bit lighter than crème fraîche, and it gives butternut squash soup a nice, bright acidity.
- Level: Intermediate
- Total: 2 hr
- Active: 1 hr 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 260
- Total Fat
- 18 g
- Saturated Fat
- 3 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 5 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 6 mg
- Sodium
- 1322 mg
Ingredients
Vegetable Stock
Soup
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Directions
- For the stock: Roughly chop the celery, carrots (skin on), onion (skin off), and fennel (including fronds) into large chunks and place in a large stock pot. Add the garlic, butternut squash, and water. Make a bouquet garni by wrapping the cloves, cinnamon, allspice, and thyme in cheesecloth. Add it to the stock pot and bring to a boil; then reduce to a simmer and cook uncovered for 1½ hours. Strain and set aside to cool slightly while finishing the soup. Note: Stock can be made in advance and stored in the refrigerator up to one week, freezer up to one month.
- Roast the vegetables: Preheat oven to 400 F. In a roasting pan, add squash, shallot, and garlic. Season with salt and combine. Then add thyme, bay leaves, chili, 1/4 cup of oil, and vinegar. Lightly toss and roast in the oven until tender and cooked through, about 35 minutes.
- Assemble the soup: Make a finishing sauce by combining 1 cup kefir with ¼ cup oil, lemon zest, salt, and pepper. Set aside. When the vegetables are roasted, remove the aromatics (thyme, bay leaves, chili) and blend with 6 cups of the vegetable stock. With the blender on low speed, add 1/4 cup oil and 1 cup kefir. Remove the blender top, taste, and add salt as needed, blending to combine. Serve the soup with kefir sauce drizzled on top.
