Butternut Squash revisited – The best soup recipe

I have shared a basic, simple and low fat butternut squash soup before, but I have since discovered a more.. well, shall we say a more luscious recipe. Not one to go by if you’re counting the old calories- I’d suggest my alternative, which you can find here! On the other hand- for guests, for a dinner party, for the height of luxury, you NEED to make this. It is phenomenal. Creamy, rich, almost buttery, and so warming, not to mention tasty delicious- please try it. This recipe was one I looked for for ages- after my trip to Salon des Saveurs – where I had this on my tasting menu. It is a Conrad Gallagher soup. That should be enough to make you immediately check the ingredients, leap to your feet and scoot to the shops in a blizzard of butternut squash, cream and deliciousness. I adapted this from a pumpkin based recipe, so you can always change that right back if it is in season- unfortunately when I went to my local shop, the pumpkins had been stolen from right under my freckley nose. Without further ado- I present to you a shopping list! This recipe is adapted from the one posted on the TV3 site during season 1 of Head Chef. Boy oh boy was I happy to find it!

What you need

  • 1 butternut squash
  • 2 tablespoons olive oil (1 for squash, 1 for onion)
  • About the same amount of butter (again, 1 for squash, 1 for onion)
  • 1 onion
  • 2 cloves of garlic
  • 1/8 pint chicken stock
  • 1/8 pt cream
  • About half an ounce of good parmesan, grated finely
  • Salt and Pepper to taste
  • A few drops of white truffle oil (Optional, but so worth it)
  • What to do:

      1. Cut the butternut squash in half, scoop out the seeds and set aside. (I wash, dry, toss in soy sauce or chilli powder and roast these at about 160 degrees until really crunchy).
      2. Rub each half with some olive oil and butter, sprinkle with salt, and roast on a tray in oven until soft enough to stick a fork through easily.
      3. Leave the squash aside, and take your onion and 2 cloves of garlic. Dice them finely and fry in the butter and olive oil until soft.
      4. Scoop the squash out of it’s skin and add to the saucepan. Add your stock and cream, and cook on a low heat for 30 minutes.
      5. Season to taste, and then put all the soup in a blender and blend until really smooth.
      6. Pass the soup through a strainer or sieve to make sure it’s completely silky and smooth. Taste,add your parmesan and adjust seasoning as necessary.
      7. Ladle into serving bowls, and add a scant drop or two of truffle oil to each bowl.
      8. Finish by dotting some cream into each bowl and swirl it, just for presentation.

    Enjoy this. It’s really really beautiful. I hope you love it as much as myself and my friends did 🙂

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    2 thoughts on “Butternut Squash revisited – The best soup recipe

    1. Pingback: Bramley apple goodness: Apple and Celery Soup with Cashel Blue Cheese | Cake in the country..

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