Butternut Squash Soup
Serves: serves 12
  • 8 pounds of whole butternut squash, washed well
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons pure maple syrup
  • 3 carrots, peeled and halved
  • 1 large onion, thinly sliced
  • 10 cups chicken stock or vegetable stock, preferably homemade, divided
  • Pinch cayenne pepper
  • 2 teaspoons sea salt (double this if your stock is unsalted)
  • Accompaniments: toasted pumpkin seeds, crème fraiche, chopped chives, croutons, fried sage leaves
  1. Preheat oven to 350 degrees.
  2. Cut the squashes in half lengthwise. Scoop out the seeds and discard.
  3. Place the squash halves cut side up in a roasting pan. Divide the butter and maple syrup evenly amongst the squash cavities. Arrange the carrot and onions slices around the squash. Pour 2 cups of stock in the pan and cover tightly with foil. Bake for 2 hours.
  4. Remove the pan from the oven and allow the vegetables to cool slightly or enough that you can handle them. Scoop the squash pulp from the skins and transfer to a large soup pot. Add the carrots, onions and cooking liquid from the pan.
  5. Add the remaining 8 cups of chicken stock to the pot with cayenne and salt to taste (I usually add 1 Tablespoon when I use unsalted stock.) Stir well and bring to a boil. Lower heat and simmer, uncovered for 10 minutes.
  6. Puree the soup until smooth in the pot with an immersion blender or in batches in a blender. Taste for seasonings.
Soup can be made up to 2 days ahead and reheated.
Recipe by Pamela Salzman at https://pamelasalzman.com/the-best-butternut-squash-soup-recipe/