Spicy Butternut Squash Soup

Name: Spicy Butternut Squash Soup
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 12 cups, 12 serving(s)
Ingredients: 3 lbs butternut squash, halved and seeded; 2 tablespoons butter; 1 medium onion, sliced; 2 tablespoons dried shallots; 2 garlic cloves, sliced; 2 large russet potatoes, peeled and quartered (or 4 medium yellow potatoes); 10 cups low sodium chicken broth; 1/4 teaspoon cayenne pepper; 1/8 teaspoon ground allspice; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground ginger; 1 teaspoon ground black pepper (to taste); 1/8 cup apple cider vinegar; 2 tablespoons white wine; 1/8 cup water

⏱ 65 mins 🍽 12 cups, 12 serving(s) 🏷 Low Protein

This soup begins by roasting halved butternut squash to concentrate its sweetness. The softened squash is then combined in a pot with sautéed onion, shallots, and garlic, plus potatoes and chicken broth. After simmering, the mixture is puréed until velvety and seasoned with a blend of cayenne, allspice, nutmeg, ginger, and black pepper, finished with apple cider vinegar and a splash of white wine.

Ingredients

3 lbs butternut squash, halved and seeded
2 tablespoons butter
1 medium onion, sliced
2 tablespoons dried shallots
2 garlic cloves, sliced
2 large russet potatoes, peeled and quartered (or 4 medium yellow potatoes)
10 cups low sodium chicken broth
1/4 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1 teaspoon ground black pepper (to taste)
1/8 cup apple cider vinegar
2 tablespoons white wine
1/8 cup water

Method

Set your oven to 375 degrees. Place a shallow amount of water on a rimmed baking sheet or jelly roll pan. Arrange the squash halves with the cut side facing down. Bake for 40 minutes.
Once the squash is cooked, take off the skin. Chop the flesh into large pieces and set them aside.
In a large stock pot, melt the butter. Cook the sliced onion, dried shallots, and garlic for 5 minutes or until softened. Pour in the low sodium chicken broth. Add the potatoes and turn up the heat until the liquid boils. Lower the heat to medium-high and let it boil for 20 minutes.
Introduce the prepared squash pieces to the pot, stirring to incorporate them fully.
Use a stick blender directly in the pot to purée the soup until it is completely smooth. Alternatively, allow it to cool a little before processing in batches in a food processor, then return the blended soup to the pot.
Flavour the soup with cayenne pepper, allspice, nutmeg, ginger, and black pepper. Pour in the apple cider vinegar, white wine, and water. Stir everything together thoroughly before serving in bowls.

Nutrition (per serving)

Sodium86100 mg

Recipe details

CategoryLow Protein

AuthorChef Dine