Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of the classic hearty soup.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.

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  • In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.

  • Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.

  • In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

Reviews (1)

115 Ratings
  • 5 star values: 47
  • 4 star values: 35
  • 3 star values: 19
  • 2 star values: 10
  • 1 star values: 4
Rating: 5 stars
03/07/2013
Excellent soup! I did not use a sweet potato, as I didn't have on on hand, and I used some homemade veggie stock instead of chicken broth. The result is nice and creamy, and the orange zest and coriander seeds add a unique twist.