I made this pumpkin mushroom soup a couple days ago using butternut squash instead of pumpkin, and it occurred to me that what was a pumpkin phase four years ago is now a butternut squash phase. I’ve been buying about two a week, and I’ve made all sorts of good stuff, like ravioli, chili, and lentil goat cheese salad. I was going to make squash kale pizza tonight, but some friends are getting together for dinner instead. I’m contributing butternut squash and green chile gratin. I thought about bringing this salad, but I already had it on the menu for next week anyway, so I know I’ll get to eat it soon.
Butternut squash soup has kind of been on my radar to make, but I tried a recipe a few years ago that was good but nothing special, so I hadn’t gone back to the idea since. I ended up making this for a Saturday night dinner that I wanted to be as fall-y as possible. It was the perfect idea for a first course before roast chicken with potatoes and pan-roasted Brussels sprouts and carrots. Even better, a friend of mine was hosting a fall-themed dinner later that week and didn’t have time to test out a soup recipe, so I was able to help her out.
I loved the soup, Dave loved the soup, my friend loved the soup, and then later that week, the rest of our group of friends said they loved the soup, several asking for the recipe. It’s kind of a subtle set of flavors, with nothing jumping out individually, but everything works well together. The star anise is interesting; if you think about it when you’re eating, it’s evident, but it and the cinnamon and nutmeg are balanced by the savory bay and thyme. The tart garnish (I made crème fraiche for the party but used Greek yogurt at home) was a nice complement since the soup is on the sweet side. I’m so glad I have a great butternut squash soup recipe after all these years – and it makes perfect sense that I would find it in the middle of a butternut squash phase.
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Butternut Squash Soup with Spiced Creme Fraiche (slightly adapted from Allison Vines-Rushing and Slade Rushing’s Southern Comfort via epicurious)
The original recipe calls for the big spices to be tied up in a cheesecloth bundle before being added to the soup. I’m sure they’re easier to remove before blending this way, but fishing out a few spices from a pot of soup seemed easier to me than digging out the cheesecloth from the pantry.
1 large butternut squash, peeled, seeded, and cubed
1 tablespoon olive oil
Salt and pepper
2 tablespoons unsalted butter
4 large shallots, sliced
8 garlic cloves, peeled and smashed
½ teaspoon ground white pepper
1 bay leaf
1 thyme sprig
1 star anise
4 whole peppercorns
½ cup white wine
8 cups chicken or vegetable broth
½ cup heavy cream
1 tablespoon sugar
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
Spiced Crème Fraîche, for accompaniment
1. Place a rimmed baking sheet in the oven; heat the oven to 425 degrees. When it’s hot, remove the pan from the oven and spread the olive oil evenly over the surface. Transfer the squash and a generous sprinkling of salt and pepper to the hot baking sheet; stir to coat. Roast the squash until browned on at least one side, about 25 minutes, stirring once.
2. Meanwhile, heat the oil in a large pot over medium heat. Add the shallots and cook, stirring occasionally, until the edges start to brown, 6-8 minutes. Add the garlic, pepper, bay, thyme, star anise, and peppercorns; cook, stirring constantly, until fragrant, about 1 minute. Add the wine and cook, scraping the bottom of the pot, until reduced by half. Add the roasted squash, broth, cream, sugar, salt, cinnamon, and nutmeg. Increase the heat to medium-high and bring to a simmer, then reduce the heat to medium-low; cover and simmer for 20 minutes.
3. Remove and discard the bay, thyme, star anise, and peppercorns. Puree the soup, either with an immersion blender or by transferring it in batches to a standup blender. Taste for seasoning and serve immediately, topped with Spiced Crème Fraîche. (Soup can be chilled for several days and reheated.)
Spiced Crème Fraîche
I actually don’t know how much of a difference the spices make, but I did like the tart dairy with the soup. Greek yogurt, sour creme, and crème fraîche will all work just fine.
1 cup crème fraîche
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground ginger
Mix all ingredients.
