Martha Stewart Butternut Squash Soup Recipe
Are you looking for a warm and cozy meal? The Martha Stewart Butternut Squash Soup Recipe is a perfect choice.
Equipment
- Large Stock Pot
- Immersion blender
- Chef Knife
- Wooden Spoon
- Vegetable peeler
- Measuring Cups
Ingredients
- 2 lbs BUTTERNUT SQUASH
- 1 medium YELLOW ONION
- 1 tbsp FRESH GINGER
- 4 cups CHICKEN STOCK
- 3 tbsp UNSALTED BUTTER
- 1/2 cup HEAVY CREAM
- 1 tsp KOSHER SALT
- 1/2 tsp BLACK PEPPER
- 1/8 tsp NUTMEG
Instructions
- Peel your butternut squash and remove the seeds carefully. Cut the flesh into small and even one-inch chunks. This helps the squash cook through very quickly.
- Melt the butter in your large stock pot now. Add the chopped onions and the grated fresh ginger. Sauté them over medium heat until they are soft.
- Add the squash chunks to the pot with onions. Pour in the chicken stock until vegetables are covered. Bring the liquid to a rolling boil over heat.
- Lower the heat and simmer for twenty minutes total. The squash must be very tender when poked easily. This ensures the soup will be perfectly smooth later.
- Use your immersion blender to puree the hot soup. Blend until there are no chunks of veggie left. The soup should look very thick and golden now.
- Stir in the heavy cream and the ground nutmeg. Season with salt and pepper before you serve hot. Your professional butternut squash soup is now ready to eat!
Notes
- Use a sharp knife to cut the squash safely.
- Always sauté the onions until they are very clear.
- Use fresh ginger instead of the dried powder today.
- Blend the soup until it is completely silky smooth.
- Add the cream at the very end of cooking.
- Do not boil the soup after adding the cream.
- Use high-quality stock for a much deeper soup flavor.
- Garnish with toasted pumpkin seeds for a nice crunch.