Is there anything more comforting than a bowl of hot creamy soup when there’s a chill outside? Butternut squash is one of my favorite fall flavors. I’ve paired it with smokey sage and bacon to make a hearty pasta dish and have even roasted it just plain with salt and butter.
This recipe below comes from The Ritz-Carlton in Amelia Island. I attended their weekend cooking school last year on assignment for Visit Florida, but I have to say, this recipe is so easy you don’t need a culinary degree or fancy instructions to make it.
I will admit, midway through simmering the ingredients, I thought it looked really chunky and unappetizing. That is, until I got to the final step of pureeing the ingredients in a blender. Then … oh my …!
Butternut Squash Soup RecipePrint
- 3 Large Butternut Squash
- 2 Cups Apple Juice
- 3 Cups Heavy Cream
- 3 Cups Whole Milk
- 1 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Nutmeg
- 1 Teaspoon Ground Clove
- 1/2 Teaspoon Ground Allspice
- 1/2 Cup Unsalted Butter
- 1 Tablespoon Kosher Salt
- Cut squash in half and scoop out the seeds. On a sheet pan bake squash skin side up at 350 degrees for 40 minutes or until soft.
- After squash is cooked, while you’re waiting for it to cool, add all remaining ingredients in to a large pot. Bring to a simmer then turn off.
- Now scoop the pulp out of the squash and add the pulp to the liquid. Stir well and bring back to a simmer, then turn off. In small batches, add soup to a blender and puree until smooth.