Roasted Butternut Squash Soup

It’s Fall, ya’ll! Well, it is in my house. I know the weather isn’t cool just yet here in Texas, but I can not wait until December for that to happen. I am in the middle of sewing a fall jumper for Isabella and I just made part of our supper tonight! Butternut squash soup. We are ringing in fall with our first fall soup!

I LOVE this recipe. Truly! This is my absolute favorite squash soup. I refuse to try any others. I have gotten to the point where I have tasted and tasted and for us, this one hits the spot. Since I was throwing it together this morning, I took pictures for you 🙂

This recipe comes from a Williams Sonoma cook book. We received the Bride and Groom First and Forever Cookbook as a wedding gift almost 8 years ago and I still use it. It’s one of my favorite cook books. If you just got married, know someone who is getting married or would like to start cooking some nice meals together with your hubby- this is the cookbook to get. It even has a Christmas, Thanksgiving, Valentine and Easter menus for you. This is one of those date night, cook together, cook books.

Without further delay, I will post this mouth watering recipe. I have not had breakfast yet and I am smelling this soup simmer on the stove right now and I am thinking about just diving in.

Roasted Butternut Squash Soup
Adapted from the Williams Sonoma Bride and Groom First and Forever Cookbook

1 2.5 lb butternut squash
1 tbs olive oil
1 tbs unsalted butter
1 med. yellow onion chopped
1/2 tsp salt and pepper
3 tbs calvados or brandy… I have used white wine before.. or you can skip this completely
3.5 cups chicken stock or broth
3/4 cup evaportated milk
A pinch of nutmeg
2 tbs sour cream
Cut squash in half, lengthwise and liberally brush olive oil on the skin. I like to remove the seeds before I do this. Place the squash face down on a roasting pan with just a little bit of water in the bottom of the pan. It will help steam and cook the squash. Cook at 350 for about 45-1 hour. Check the squash to see if it done by sticking it with a fork. If the fork easily pierces the skin, it’s done. Let cool enough to handle or about 20 minutes.
While the squash is cooling, add olive oil, butter, and onions (sprinkle salt and pepper on them while they cook) to skillet over medium heat and cook until soft and translucent (about 10 minutes).  Add the Calvados, brandy or wine and cook until the liquid evaporates. Set aside.

Once the squash is cooled, scoop out the squash flesh of one half of your squash and place in a blender. Add half of the onion, half of the chicken stock, and half of the evaporated milk with the squash in the blender and blend until smooth. Pour into your soup pot. Repeat the same process with the rest of the ingredients, blending the second half of the squash, onion, chicken stock, and evaporated milk. Pour into the pot with the first batch. Season to taste with salt, pepper, and nutmeg. Bring to a simmer or a low boil over medium heat for as long as you like. Add a dollop of sour cream in the soup.

I spread the olive oil on the squash with my hands. I am liberal with it. I also fill the bottom of the broiler pan with water to keep my squash nice and moist. When done correctly, scooping the squash out of the flesh is easy as pie. The flesh will separate from the squash as it cooks and when it’s done you can almost just flip it over and take the skin off.

We like our soup to have some chunks of squash in there so I try not to puree it completely but pulse it a few times.
Just beautiful isn’t it! I will simmer my soup for about an hour. We like it thick and not runny. You can make this a head of time if you are having guests and just keep it going all day. We have this with every Thanksgiving meal. It is our staple for the fall and we never get bored with this soup.
One last thing, this also freezes well. So if you are making this for a cozy party of two you will have a whole second meal’s worth of soup.