Butternut Squash Soup
A Highly Requested Fall Favorite!
Holly Hotel BUTTER NUT Squash Soup
Yield: 6 servings
Ingredients:
- 1 Tbsp. olive oil
- 1 Tbsp butter
- 2 butternut squash, medium to large, seeds removed and cut in half lengthwise
- 1 Medium carrot, peeled and shredded
- 2 cups of thinly sliced white or yellow onion
- 1 Tbsp. light brown sugar
- 1/4 tsp of nutmeg
- 1 1 tsp. minced fresh ginger
- 2 garlic cloves, coarsely chopped
- 1 ½ Tbsp. Maple syrup (not pancake syrup)
- 1 cinnamon stick
- 1 cup homemade or good quality chicken stock (can omit for Vegan)
- 4 cups homemade or good quality vegetable broth
- Salt
- Freshly ground black pepper
Preparation:
Step 1
Preheat oven to 375°. Grease a baking sheet with olive or vegetable oil. Place 2 whole butternut squash cut lengthwise, seeds removed and cut side down, on baking sheet. Bake for 50 to 60 minutes until squash is very soft and skin just starts to char. Peel the squash, discard skin. Scoop or cut the remainder of squash into small squares.
Step 2
While your squash is roasting, use a large, heavy pot and heat 1 Tbsp. butter and 1 Tbsp. of olive oil on medium-low heat. Add the onions, brown sugar, minced garlic, shredded carrot, maple syrup and cinnamon stick. the stovetop in a heavy large pot over medium-low heat. Cover and cook for about 15 minutes. Add cubed squash and 1 cup chicken stock and 4 cups vegetable stock. Increase to medium-high and bring to a boil, then reduce heat to medium-low. Cover and simmer for 20 minutes.
Step 3
Remove the cinnamon stick. Using an immersion blender, slowly blend soup in pot on low speed. (You can also purée the soup in a blender in small batches and then return soup to pot.) Season with kosher salt and freshly ground black pepper. (NOTE: I typically return the cinnamon stick to the simmering soup for additional flavor.)
Ladle and serve immediately. Nice garnishes include a few pepitas or a dollop of crème fraiche/sour cream or a few very thin sliced apples.
Addendum.
George makes soup without recipes. He dictated this to me so I could share it. His philosophy is to taste and adjust. Even so, I have transcribed dozens of his Holly Hotel recipes in preparation for an upcoming cookbook we will publish in 2025!
When I watch him cook, he spoon tastes it every 2 minutes or less, and adds. Make sure to make adjustments to your palate.
