There isn’t a squash I love more than the beautiful butternut squash. Like most winter squashes, it shares similar flavors with it’s brethren the pumpkin, yet it seems to marry even better than most with the earthy flavors of mushrooms. Butternut has that perfect silky texture after being cooked. Its flesh is a gorgeous shade of orange, and it has one of the sexiest shapes of the squashes. It’s like the Raquel Welch of squashes.
Even with our latest heat wave hitting us this fall, we are still craving fall dishes. Despite the hot daytime temperatures, the air still has that dry crispness of fall and the nights cool down nicely. Maybe it is the air or maybe it is just that we haven’t had some of our ole favorites in a while, but every time we see the piles of butternut at the stores and markets our hands have nearly subconsciously started to reach out for them.
Watch the video making the Butternut Squash Soup (made with a hand blender):
It is pretty hard to mess up a butternut squash. We’ve been making tacos out of them. Making variations of the Butternut Squash Crumble we have in our cookbook, Bountiful. And of course making the classic butternut squash soup.
We love our butternut squash soups to have a bit of earthiness to them. Mushroom is nearly always a must for our versions. Combined with some nice aromatics, (onion, herbs, etc…) a good chicken or vegetable stock, pureed up and seasoned to taste. To give the soup a little bit more of an earthy punch we’ll often add a touch of truffled olive oil to the soup. Since truffle oil can be a bit overwhelming for some people, if we are serving it to a group of people, we’ll lightly truffle oil the soup, and then add a drizzle of oil to the individual portions to taste.
Happy Autumn, everyone. Can’t wait to eat our way through this season!
Todd & Diane
This recipe was originally published in 2014 and re-published in 2016 with new video & recipe updates.
Helpful tools to prep the butternut squash:
Have a great peeler on hand. Our favorite is the OXO peeler.
A great chefs knife is invaluable for slicing the squash
This soup is so creamy and delicious. Enjoy!
Yield: Serves 4-6
Total Time: 1 hour
See post for additional recipe details. Truffle oil is optional, so add as much or as little as you like. For a vegetarian soup, make sure to use vegetable stock.
If using brown mushrooms in the recipe (our personal favorite for this soup), it will color of the soup will be darker and less orange, but delicious. To have a brighter orange soup, use white mushrooms.