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Martha Stewart-Inspired Butternut Squash Soup

Close-up of Martha Stewart-Inspired Butternut Squash Soup showing its texture
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A silky, velvety soup with sweet roasted butternut squash, savory onion, and a hint of warm spice, finished with a touch of cream. This is an original adaptation inspired by Martha Stewart’s classic American home cooking, perfect for cozy fall evenings or an elegant first course.

Ingredients

Scale
  • 1 large butternut squash (about 3 pounds/1.36kg), peeled, seeded, and cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion (about 8 ounces/227g), coarsely chopped
  • 2 medium garlic cloves, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups (960ml) low-sodium chicken broth
  • 1/2 cup (120ml) heavy cream
  • 1 1/2 teaspoons kosher salt, plus more to taste
  • 2 tablespoons (30ml) pure maple syrup, optional
  • For garnish: pumpkin seeds (pepitas), toasted

Instructions

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, toss the butternut squash cubes with 1 tablespoon of the olive oil, 1/2 teaspoon of the kosher salt, and a pinch of black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, until tender and lightly caramelized at the edges, turning halfway through. Avoid overcrowding the pan, which steams the squash instead of roasting it.
  3. While the squash roasts, heat the remaining 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes, until softened and translucent. Add the minced garlic, cinnamon, nutmeg, and remaining 1/4 teaspoon black pepper and cook for 1 minute more, until fragrant.
  4. Add the roasted butternut squash and chicken broth to the pot. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes to blend the flavors.
  5. Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth, then return to the pot. Be cautious with hot liquids in a blender; fill only halfway and vent the lid.
  6. Stir in the heavy cream and the remaining 1 teaspoon kosher salt. Taste and adjust seasoning, adding more salt if needed. If you prefer a sweeter note, stir in the maple syrup.
  7. Return the pot to low heat and cook gently for 5 minutes, until heated through. Do not let the soup boil after adding the cream, as it can curdle.
  8. Ladle the soup into warm bowls. Garnish each serving with toasted pumpkin seeds and a swirl of cream, if desired. Serve hot.

Notes

Store leftover soup in an airtight container in the refrigerator for up to 5 days. To freeze, let the soup cool completely, then transfer to freezer-safe containers, leaving 1 inch of headspace; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, until hot, about 5 to 7 minutes; do not boil. For make-ahead, the soup can be prepared through step 5 (before adding cream) up to 2 days in advance and refrigerated; reheat and stir in cream just before serving.

Nutrition

Keywords: butternut squash soup, Martha Stewart inspired, roasted butternut squash, creamy squash soup, fall soup recipe, easy butternut squash soup, homemade soup, vegetarian soup, Thanksgiving starter, comfort food

Find it online: https://marthadishes.com/martha-stewart-butternut-squash-soup-recipe/