Wednesday, November 17, 2010

Savoring the Season: Butternut Squash Soup

I love the feeling of eating a season in a bowl. Soups are particularly good for this. In the fall, my soups take a turn toward homey, savory, and earthy, and few soups achieve this balance as well as butternut squash. A few weeks ago at our favorite splurge-worthy restaurant, I wanted to marry the bowl of butternut squash soup I was eating, it was so perfectly done. Imagine my delight, then, when I discovered the chef's recipe on a local food blog. After a wee bit of tweaking to suit my tastebuds and access to ingredients, here's the version I came up with. Like all soups, this one is better the next day. I made it late-night to serve the next day for dinner and was wowed with the results. Slurp away!

Butternut Squash Soup
Adapted from J&G Steakhouse
Serves 5-6

2 pounds butternut squash, peeled and cut into chunks
4 cups chicken broth
1 ¼ cup whole Greek yogurt
2 tablespoons butter, plus dab
1 shallot, finely chopped
Salt and freshly ground black pepper

2 cups shitake mushrooms, cleaned and halved
1 shallot, finely chopped
1 tbsp butter
2 tbsp chives, cut into small pieces

In a large pot, combine the squash and broth and bring to a boil. Lower heat to medium and cook for about 20-30 minutes, until the squash is very tender. Working in batches, purée the mixture in a blender. Return the purée to the pot over medium-low heat, and add the yogurt and butter. In a pan, sauté one finely chopped shallot in a small dab of butter until soft, then add to the soup. Purée the soup one more time in a blender* until silky-smooth.  Season with salt and pepper to your taste.

To prepare the garnish, go back to your separate pan and sauté your other finely chopped shallot in butter for 3-4 minutes over medium-high heat. Add mushrooms and sauté for another 3-5 minutes, until the mushrooms start to brown slightly.

Pour the soup into bowls, garnish with mushrooms, and sprinkle with chives.

*If you have an immersion blender you could of course blend right in the pot, but I found my real-deal blender to work better for achieving the texture I wanted. 


  1. Oooh since it uses Greek yogurt instead of cream, this totally works for my Operation-No-More-Pumpkin-Face slight-slim-down-program. Maybe I will have a butternut squash face instead??

  2. yum yum yum. I can't wait to try this. Our Teeter has precut cubes of butternut and I needed a recipe to justify the purchase. SCORE. xoxo

  3. Sounds yummy and relatively easy!

  4. yum, yum, yum! can't wait to try this. thanks for sharing!

  5. Hey, Mags. Looking for soup recipes for the little person who's moving away from baby food!

    Any suggestion for garnish that doesn't involve mushrooms? Eric's allergic. (Ugh)


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