Creamy Butternut Squash Soup and Harvest Chutney
on Oct 22, 2013, Updated Jan 01, 2021
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Creamy Butternut Squash Soup
When I woke up this morning and saw the weather forecast, I was shocked to see the possibility of some flakes in the air. I was not sure that I was ready for that, but what I was ready for was a great big bowl of soup.
Little did I know at that early hour, by day’s end I would be sitting behind a big bowl of an oh so savory and flavorful squash soup.
I sat at the counter wondering what kind of soup to make. I had leftover chicken in the refrigerator from the night before, so I started a pot of that. While I knew that the chicken noodle soup would be delicious, it just seemed like an easy way out.
Then, out of the corner of my eye, I saw on the television someone making roasted butternut squash soup recipe. I had my inspiration. I watched politely while they made their version, thinking to myself that I could do it better, or at least have fun trying.
How to Make Butternut Squash Soup
Start by slicing a buttenut squash in half and then roasting it, as outlined in the recipe directions below.
Then, you will make an autumun mire poix, substituting apple for carrot. To this fall version of a mirepoix, you will amp up the savory flavor by adding some ground sage and poultry seasoning.
The roased squash is then added to the pot along with some chicken broth (or vegetable broth, if you prefer).
One thing I like about the fall is all of the harvest fruit and vegetables available.
This time of year, I always have squash on hand. Usually Dan and I head to the farmers market and pick up an assortment of different types of squash. My favorite however is butternut squash.
I normally eat my squash roasted. I have never eaten a soup made from it, nor have I made a soup from it either. Until today.
I can’t think of anything better then the warmth of the oven from the squash being roasted.
Or the smell of apples cooking on the stove with all of the different spices.
I tell you, at that moment, I did not mind the possibility of a snow flake or two.
I almost dared Mother Nature to send some down to us. Luckily, she must have a sense of humor because she held off.
I must admit, I got into the moment of making this soup.
Throughout much of it, I added a pinch of this or that at a time, hence, all of the spices in the recipe below are approximate.
The nice thing about this is that you can adjust for your own taste.
This soup came out exactly how I pictured and tasted it in my mind. I will definitely be making this one again and again. I believe once you try it, you will too!
Creamy Butternut Squash Soup with Harvest Chutney
Ingredients
For the soup
- 1 medium butternut squash
- 2 medium apples chopped, I used honey crisp
- 2 stalks of celery chopped
- 1 medium white onion chopped
- 3 tbs butter
- 1 tbs cinnamon
- 1 tsp ground nutmeg
- 1 tsp ground sage
- 1 tsp poultry seasoning
- hot sauce
- salt and pepper to taste
- olive oil
- 6 cups chicken or vegetable stock
- 1 half pint heavy whipping cream
for the chutney
- 1/2 cup white onion finely chopped
- 1 medium apple finely chopped, honey crisp, granny smith
- 1/2 cup dried cherries
- 3 tbs honey
- 1 tbs cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Cut squash in half, lengthwise and scoop seeds out.
- Place squash on baking sheet cut side up.
- Drizzle olive oil over the squash and season with salt, pepper and cinnamon.
- Cook squash for approximately one hour or until you can insert a knife into the squash and the knife comes out without any resistance.
- Remove from oven and allow to cool slightly.
- In a stock pot, over medium heat, add the butter.
- Allow butter to begin to melt and then add onions, celery, apples, ground sage, poultry seasoning.
- Cook until apples and celery soften and onions become translucent.
- Scoop out the butternut squash from the skin and add to the pot.
- At this time, add the chicken or vegetable stock.
- Using an immersion blender, blend the soup until completely smooth.
- Add a couple of dashes of hot sauce (use more or less for taste), cinnamon and nutmeg.
- Simmer for a few minutes to allow flavors to combine.
- In a small skillet, warm the whipping cream on low heat, being careful not to allow the cream to scold or boil over.
- Once the cream is warm, add to the soup. Stir to incorporate the cream into the soup.
- for the chutney
- In a small bowl add all of the ingredients for the chutney.
- Mix thoroughly.
- Ladle the soup in a bowl and garnish with a spoonful or two of the harvest chutney. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love putting sage and butternut squash together in recipes. This soup looks so creamy and delicious! Can’t wait to try it!
Holly, we couldn’t agree more; thanks so much for visiting Platter Talk.
Love that spoonful! This soup looks so perfect for fall. So comforting.
Tara, this soup is indeed all about fall and comfort. Thanks so much for stopping by for some Platter Talk!
So creamy So indulgent and So comforting . Can’t say No. It looks Delicious.
All great attributes; including not being able to say no to this soup! Thanks so much for stopping by Platter Talk.
Almost soup season! This sounds yummy.
It’s soup season, every season around here, Matt! Thanks for stopping by Platter Talk.
This soup looks both gorgeous, and totally scrumptious! Perfect for a cool Fall night! 😉
Jocelyn,
Thank you for the comments, it is all that and even more!!
AHhhh this is so comforting and perfect for a cold winters night; like we are having this week!
I would love a bowl of this soup right now Dan, please !
I have been taking this soup to work with me, for the last two days. It stays wonderful! Thank you very much for the comments!
Looks delicious!!!!
Aimee,
Thank you for commenting, this soup really is delicious!!
I so want some of this soup! Sounds so comforting and warming… so what I need right now with this cold lingering around. I love the chutney here. Takes butternut squash soup up a notch. Thanks for sharing Dan!
Anne,
Thanks for the comments, we will be making this delicious and velvety warm soup again!
It sure is getting chilly out so this soup would hit the right spot!
Pamela,
If cooler temps are any indication, there will be a lot of soup in our future. Thanks so much for the comments!!
This soup sounds delicious and is such a pretty color!
Marie,
It was both!! Thanks for the comments!