It's one of my favourites at this time of year, but I'll echo everyone here saying to roast it first. Peel and cut up the squash. Roast with lots of olive oil and a whole bulb of garlic (just cut the top off) til caramelised. Squeeze out garlic cloves. Simmer it all w/ stock. Blend. Season. Cream.
Nooo… it will taste much better if you roast the squash, first; let it carmelize. And use butter and high-fat milk (dairy, or, I like coconut milk, canned) Ans some thyme is good, too
Hard agree to all of this. A lot of folks go the sweet route. Cinnamon allspice nutmeg and all that. I’m a savory guy. Nutmeg is kinda nice in moderation tho.
Pretty easy to fuck up IME! And hard to fix. Roasting is good advice, so is adding roasted onion & tomato, and coconut cream. Recommend following a recipe the first time and adjusting for taste as you gain experience.
With enough seasoning (salt!), fat, and some of the good ideas others shared (caramelize!), yes, it is hard to fuck up soup. That said.... Slow and low will bring out more flavors from whatever you are "souping". Hot enough to breakdown fibrous things, low enough to preserve flavors. My 2¢.
If cheese is a part of your diet (particularly Gruyère), it belongs in butternut squash soup as well. It’s almost like a cheat code for making fondue, but it’s soup so you can drop the pretense and just use a spoon.
Roast the squash in the oven first. In a Dutch oven sautee the other veggies you’re putting in. Add veggie stock to deglaze. Add the squash and spices up to a simmer. Put it all in a vitamix or use a hand blender to blend it all once it’s hot. At this point I also add cream because I love a bisque.
I made it 3 weeks ago. HUGE pain in the ass for very little payoff. It was probably the recipe. It was missing some caramelization elements that would’ve added some layers. Maybe try roasting some of it before simmering?
I was already quite far into the soup making process when I posted about it so I didn't follow any of your advice, but I will note about roasting next time.
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So freaking delicious.
Do you roast it whole or dice into cubes first? Time/temp?
Make sure to add cream at the end!
1. cut the butternut in half
2. Cut an onion in half
3. Cut 5 cherry tomatoes in half
4. dice a ton of garlic
Bake yer halves for 45 minutes @ 175c.
Scrape them into a bowl, blend it up, and sprinkle some sugar and curry powder....and then salt to taste.