Okay friends. I feel like I owe you all this Butternut Squash Soup recipe, because I have let so many of you down by NOT responding to you personally with the recipe, and I’m so sorry! I posted this many years ago somewhere along the line, after Luke and I tasted something similar at a hole in the wall restaurant we used to go to and we tried it at home. I make it every year, at least a few times, and freeze the leftovers for another meal, if there are any!
I remember serving this for my mother in law’s 60th birthday party–we had a sweet ladies soup and salad day at my house, because she loves soup so much, and she requested this particular recipe. It does not disappoint, I tell you.
It’s wonderful with homemade croutons, which are so easy, but I’ll save that for another post. Of course, store bought croutons or just some good crusty bread will suffice.
I usually look for a cross between creamy and grainy, with a few chunks here and there. This recipe is very adjustable and not very scientific!
- 1 butternut squash, peeled, seeded and cut into 1/2 in. cubes
- 2 medium sized russet potatoes, peeled and cubed
- 2 c. chicken broth & water, more or less, enough to cover the veggies in the pot
- salt & pepper
- 1 T. or so, fresh rosemary, minced
- 1/2 tsp. ground sage
- 7-8 pats of butter
- Cream, a few drizzles at the end, about 1/2 cup
- Homemade croutons, freshly grated parmesan, and bacon pieces
- Bring squash and potatoes to boil in broth/water until fork tender.
- Remove about 1 cup of the broth and reserve, continuing to simmer.
- Blend the squash & potatoes with a hand emersion blender, if you have one, until somewhat smooth but still retaining it's texture, according to your taste.
- Add back in more broth if it seems too thick.
- Season with S & P and rosemary.
- Add the pats of butter and drizzle the cream.
- Taste and adjust seasoning and texture according to your preference, adding in more broth or cream if needed.