Description
This creamy butternut and acorn squash soup is richly flavored with warm spices like cinnamon, cardamom, and ginger, and enhanced with a smooth texture from butter and heavy cream. It is perfectly complemented by a vibrant, tangy cranberry relish that adds a refreshing contrast. Baked squash provides natural sweetness and creaminess, making this comforting soup ideal for fall or winter meals.
Ingredients
Squash and Soup Base
- 3¾ pounds butternut squash
- 1¾ pounds acorn squash
- 2 tablespoons unsalted butter (for brushing)
- ½ teaspoon kosher salt
- ⅛ teaspoon white pepper (or black pepper)
- ¼ teaspoon nutmeg
- 4 tablespoons unsalted butter (for sautéing)
- ¾ cup finely diced white onion
- ¼ teaspoon ground ginger
- ⅛ teaspoon cardamom
- ½ teaspoon cinnamon
- 1 tablespoon brown sugar
- Juice of half a lemon
- 4 cups low sodium chicken stock
- 1 cup heavy cream
- 1 large sprig fresh rosemary
Cranberry Relish
- 2 cups fresh cranberries
- ½ cup sugar
- 3 tablespoons fresh lemon juice
Instructions
- Prepare and Bake the Squash: Preheat your oven to 350°F. Cut each butternut and acorn squash in half and discard the seeds. Melt 2 tablespoons of butter and brush it generously on the cut sides of the squash. Season with kosher salt, white or black pepper, and nutmeg. Place the squash halves cut side down on a baking pan lined with foil for easier cleanup. Bake in the oven for about 1½ hours or until the squash is tender when pierced with a fork.
- Cool and Puree the Squash: Allow the baked squash to cool enough to handle, then scoop out the flesh from the skins. Transfer the flesh to a food processor and puree until smooth. You should have approximately 4 to 5 cups of puree reserved for later use.
- Sauté Onions and Combine Soup Ingredients: In a medium stockpot over low heat, melt 4 tablespoons of butter. Add the finely diced white onion and sauté gently while stirring occasionally, being careful not to brown the onions. Stir in the pureed squash and warm over very low heat, stirring often but not allowing the mixture to bubble. Season with ground ginger, cardamom, cinnamon, brown sugar, and lemon juice. Add the low sodium chicken stock and increase heat to medium to bring the mixture to a boil. Reduce heat to medium-low and let the soup simmer gently for 20-25 minutes, stirring frequently.
- Infuse Cream and Blend Soup: In a small saucepan, heat the heavy cream with the fresh rosemary sprig until warm but not boiling. Remove the rosemary sprig and stir the infused cream into the soup. Using a blender or food processor, blend the soup in batches until very smooth, or use an immersion blender directly in the pot. Be cautious as the soup will be hot. Season with salt and pepper to taste.
- Make Cranberry Relish: While the soup simmers after adding the chicken stock, prepare the cranberry relish. In a small saucepan, combine fresh cranberries, sugar, and fresh lemon juice. Bring to a boil, then reduce to a simmer. Cook until the mixture thickens and the cranberries appear glazed, stirring occasionally. Remove from heat and let cool. Transfer to a covered container and refrigerate until serving.
- Serve: Ladle the hot creamy squash soup into bowls. Add a heaping tablespoon of the chilled cranberry relish to the center of each bowl. Optionally, garnish with a small sprinkle of chopped fresh rosemary for added aroma and color. Serve immediately and enjoy.
Notes
- Brushing the squash with butter and baking cut side down helps caramelize the natural sugars for enhanced flavor.
- Do not brown the onions when sautéing to maintain a delicate sweetness that complements the spices.
- Be careful when blending hot soup to avoid splashes and burns.
- The cranberry relish can be made ahead and refrigerated for up to 3 days.
- This soup can be made vegetarian by substituting vegetable stock for the chicken stock.
- Use fresh cranberries for the best tartness in the relish.