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butternut squash soup for 4

Adapted from Thomas Keller

Thomas Keller has a beautiful recipe for a butternut squash soup in "Bouchon". The soup is a labor of love, but I do consider it to be one of the best soups I have ever had. The steps are enjoyable, because you can see, smell and hear the flavors during each step of the way. My adaptation saves some time, but the flavor is not compromised. Some may top the soup with creme fraiche. You may use 2%-5% plain greek yogurt. It is creamy and adds a tangy component. The soup is healthy and the addition of browned butter is optional, but it takes this soup to the next level. I use Olinda Olive oil in this recipe during cooking, and a nice drizzle on top right before serving never hurts.

For the soup:

32 oz butternut squash, 1/4 inch cubes (I used store-bought cubes for time-saving purposes)

1 tablespoon olive oil

Kosher salt, to taste

Freshly cracked black pepper, to taste

2 sage leaves, thinly cut

1/2 cup thinly sliced (1/8-inch thick) leeks, white and green parts only

1/4 cup thinly sliced (1/8-inch thick) carrots

1/4 cup thinly sliced (1/8-inch thick) shallots

1/4 cup thinly sliced (1/8-inch thick) onions

1 tablespoon olive oil

3 garlic cloves, peeled and smashed

1 tablespoon honey

3 cups vegetable stock, more if needed

2 sprigs of thyme, 2 sprigs of parsley, 3 sprigs of oregano, all wrapped in a bouquet Garni packet made of 2 green leek leaves

2 tablespoons unsalted butter

1/4 cup greek yogurt

1 pinch grated nutmeg

Kosher salt, to taste

Freshly cracked black pepper, to taste

Olive oil, to garnish

For the soup: Preheat the oven to 350 and line a baking sheet with foil. Put the squash on the sheet, coat in olive oil, and sprinkle with Kosher salt and pepper . Roast for an hour and five minutes, or until butternut squash is tender. In a stockpot over medium-high heat add leeks, carrots, shallots, onions, and tablespoon of olive oil and cook for 5 minutes, stirring often. Next add the roasted squash, garlic, a pinch of salt and pepper to the stock pot and cook for 3 minutes. Add the honey into the stockpot and cook for 2 to 3 minutes. Then add stock and bouquet garni and simmer for 30 minutes. Remove the bouquet and use an immersion blender to puree the mixture fully. If desired, you may strain the soup. Heat a medium skillet over high heat, once it is hot, add the butter and constantly rotate the skillet so that the butter browns evenly. Once the butter is a light brown, add it to the pot of soup. Be careful to not let the butter brown for too long so that it does not burn and become a black color.

To garnish: In a small mixing bowl, whisk together the greek yogurt and a pinch of nutmeg. When serving the soup, ladle soup into a small bowl and dollop with the yogurt and nutmeg mixture. You can also add olive oil and freshly cracked black pepper to garnish.



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