Butternut Squash Soup Recipe

I made this butternut squash soup recipe on a particularly grey Parisian fall day - seemed as if the whole world had grown dim. When I sliced into the squash, a most glorious orange opened before me. Reason enough to try this most tasty soup.

The Squash are Here

Every fall a lovely variety of squash decorate a whole section of our grocery store. I say decorate, because I think that's as far as a lot of these squash will ever go. They do make colorful and interesting centerpieces for an autumn table, but to not cut into them is missing out on a lot of flavor and nutrition.

Squash are a relative late comer to European tables. They originated in South America and had to wait for Columbus' discovery before they found their way to France. In France, the butternut squash is known as a sort of courge musquée and its particular name is a butternut, which must have come from English.

Preparing Butternut Squash

To prepare the butternut squash, you will need a large sharp chef's knife, because this squash is a sturdy fellow. It's easy to cut it in two at it's "waist" and then cut these two pieces in half lengthwise. Scoop the seeds out. At this point you may be tempted to peel with a paring knife, but I found it much easier to cut the peel off with the chef's knife, balancing a piece on its edge and slicing downwards.

Once it's peeled, it's easy to slice the squash into smaller pieces for this butternut squash soup recipe.

Serving Suggestions

I served this butternut squash soup recipe as a first course and followed with a salmon quiche and green salad. Not a very French progression, but nonetheless a very satisfying meal that the whole family loved.

If you wish to make a lower calorie and vegetarian version, just skip the cream - the soup was actually quite satisfying and good without it.

• 2 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, pressed
• 2 teaspoons chopped fresh ginger
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 butternut squash (about 2 pounds), peeled and diced in 1/2 inch cubes
• 1 large potato, peeled and diced in 1/2 inch cubes
• 1 quart of chicken or vegetable stock (or use water and bouillon cubes prepared according to package directions)
• 2 tablespoons tomato paste (concentrated tomato puree)
• 1 tablespoon fresh lemon juice
• 1/3 cup heavy cream
• salt, if needed

In a Dutch oven or similar large sturdy pot, melt the butter on medium heat. Add the chopped onion, pressed garlic, chopped ginger, cumin and black pepper and cook, stirring occasionally, for five minutes.

Add the squash and potato and mix thoroughly with the onion mixture to coat the vegetables. Add the stock, tomato paste and lemon juice and stir to combine. Bring the soup to a boil, then turn the heat down. Cover the pot and simmer for 20 to 30 minutes - just until the vegetables are tender.

Remove from the heat and allow the soup to cool some before processing. Working in small batches, puree the soup in a stand blender, pouring the pureed soup into another pot as you go. Alternatively, you can use an immersion blender and puree the soup in the pot.

Once it is smooth, return the soup to the heat and stir in the cream. Season to taste with salt and pepper. Warm through and serve immediately.

Makes 6 to 8 servings.

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Related French Recipes . . .

Carrot Soup Recipe

Potato Leek Soup Recipe

How to Make Quiche

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