220 Ratings
  • 5 Rating Star 134
  • 4 Rating Star 53
  • 3 Rating Star 17
  • 2 Rating Star 9
  • 1 Rating Star 7

A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil over medium-high heat in a large, deep saute pan until shimmering.

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  • Add butternut squash, then onion; saute, stirring very little at first, then more frequently, until squash start to turn golden brown, 7 to 8 minutes.

  • Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.

  • Add cinnamon, ginger, cloves, and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.

  • Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until squash is tender, about 10 minutes.

  • Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)

  • Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

177.43 calories; 2.58 g protein; 21.3 g carbohydrates; 10.18 g fat; 20.6 mg cholesterol; 77.67 mg sodium. Full Nutrition


Reviews (167)

Read All Reviews

Most helpful positive review

10/22/2007
This soup was fantastic. I'm not sure how much my squash weighed but I think it was less than what this recipe called for. I halved seeded and placed my squash half side down in a pan with nonstick spray and baked on 375 for about 40-45 minutes. This is so much easier than peeling and cutting it raw. The consistancy will be mushier and moist so when its in the pan it will not brown. I also slow cooked this recipe because I fell in love with the smell! When it came to adding the broth I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash this much broth may be the reason some of your soups came out watery. I would add it until its like a chunky applesauce. Then while blending add some cream and pulse your blender until it resembles traditional applesauce. I then put the soup back into the pan on a low simmer and chopped up apples paper thin and added them. I simmered this allowing the apples to soften and absorb the flavor. If you are going to add apples I advise you to add them after you puree the apple pieces really finish off this dish. Again fantastic!
(109)

Most helpful critical review

09/15/2010
I make a lot of recipes from this site and I was really excited about making this one because I was craving squash soup super bad. Compared to other soups I have had this soup was not good at all. It had a strong onion taste. When my mother came over to watch my daughter she tried it and didn't like it. She couldn't even believe that I made this. She told me she has never tried anything bad that I have made. This was not the type of squash soup I was looking for.
(2)
220 Ratings
  • 5 Rating Star 134
  • 4 Rating Star 53
  • 3 Rating Star 17
  • 2 Rating Star 9
  • 1 Rating Star 7
10/22/2007
This soup was fantastic. I'm not sure how much my squash weighed but I think it was less than what this recipe called for. I halved seeded and placed my squash half side down in a pan with nonstick spray and baked on 375 for about 40-45 minutes. This is so much easier than peeling and cutting it raw. The consistancy will be mushier and moist so when its in the pan it will not brown. I also slow cooked this recipe because I fell in love with the smell! When it came to adding the broth I HIGHLY recommend that you slowly add this ingredient because depending on the size of your squash this much broth may be the reason some of your soups came out watery. I would add it until its like a chunky applesauce. Then while blending add some cream and pulse your blender until it resembles traditional applesauce. I then put the soup back into the pan on a low simmer and chopped up apples paper thin and added them. I simmered this allowing the apples to soften and absorb the flavor. If you are going to add apples I advise you to add them after you puree the apple pieces really finish off this dish. Again fantastic!
(109)
10/14/2007
Delish! Since roasting the squash (cut side down 400 degrees 45 mins) helps keep in the nutrients i roasted the squash then followed the recipe exactly. It was incredible.
(77)
01/25/2008
I have made this soup twice now and it is wonderful! I dropped a star not because of the soup itself but simply because the descriptions of the steps in the recipe seemed to me misleading and thus confusing. What I mean is that descriptions of what the vegetables should look like at different steps in the process i.e. "golden brown " "spotty caramel color " never happened when I made it no matter how long I let it cook at that stage. So after waiting long enough for these color changes I would simply move on and the soup still turned out great.
(61)
11/28/2005
This might have been the best thing that I have ever made. It was our first course at our Thanksgiving meal and it got absolute raves from everyone (including my 5 year old!) I mostly followed the recipe except I only used 1 tsp of cinnamon instead of 1 1/2tsp (although the full amount probably would have been fine I worried that it was too much). I was very lucky that I had all the veggies from our local organic CSA and I used my own chicken stock. I also added leeks because I had them as well as a sprig of fresh thyme. I used a quart of chicken stock and about 2 lbs of butternut squash. It made a good consistency soup that needed almost no half and half at all (I probably used about 1/2 cup). The cayenne gave this a wonderful kick. I garnished with fresh thyme instead of apple chips. My family said that it was "restaurant quality" soup. It is a great recipe that I am sure will become a T-day tradition in our house.
(46)
01/24/2007
I had a similar soup at the Princeville resort in Kauai and decided I was going to figure out how to make it. I followed the directions except used heavy cream in place of the half-and-half (may as well go all out) added about 1 tsp of curry and added blue cheese on top as a garnish. WOW!!! We gave it 10 stars!!!!
(16)
09/22/2007
This was fantastic! I made it with a few variations though. I substituted fat free 1/2 and 1/2 for the regular and added four tablespoons of butter instead of one to make it richer. Louisiana Cajun spice (just a 1/2 tblsp) and a dash of nutmeg made it delish!!!
(14)
11/14/2005
Delicious! Served this to a dinner party over the weekend and got rave reviews. Instead of apple chips I topped with sour cream. I forgot to purchase the apple chips at the store otherwise I would have added them. Great presentation. You should have heard the "ooohhhhs" and "aaaahhhhhs." Simple to prepare cannot wait to make again.
(14)
06/18/2005
This is possibly the best soup I've ever eaten! I added a diced pear when I added the garlic and spices which gave it more texture and made it a bit sweeter. Very yummy!!!
(14)
11/08/2005
Absolutely lovely. I left out the cloves (didn't have any) and cooked it a little longer than recommended (got sidetracked). This turned out to be a good thing because when I got back to it it could be blended with a potato masher- way less mess than a blender. It was a hit with my husband and the friends we were sharing with- everyone wanted the recipe. I'll definately make again.
(14)