Description

This Creamy Squash Soup with Cranberry Relish is a warm and comforting fall-inspired recipe that combines the natural sweetness of roasted butternut and acorn squash with a harmonious blend of spices. The soup is enriched with butter, cream, and a touch of fresh rosemary, then finished with a bright, tangy cranberry relish for a perfect balance of flavors. Ideal for a cozy meal during the chilly months, this recipe yields eight servings of velvety soup with vibrant garnishing.

Ingredients

Squash and Soup Base

3¾ pounds butternut squash
1¾ pounds acorn squash
2 tablespoons unsalted butter (for roasting)
½ teaspoon kosher salt
⅛ teaspoon white pepper (black pepper can be used)
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

Preheat and roast squash: Preheat your oven to 350° F. Cut each butternut and acorn squash in half and discard the seeds. Melt 2 tablespoons of unsalted butter and brush it onto the cut sides of the squash. Season with kosher salt, white or black pepper, and nutmeg. Arrange the squash cut side down on a baking pan lined with aluminum foil for easy cleanup, and bake until tender, about 1½ hours depending on squash size.
Prepare squash puree: Allow the roasted squash to cool slightly, then scoop out the flesh. Puree the squash flesh in a food processor until smooth. You should have about 4 to 5 cups of pureed squash to use as the base for the soup.
Sauté onions and combine flavors: In a medium stockpot over low heat, melt 4 tablespoons of unsalted butter. Add the finely diced white onions and sauté gently, stirring occasionally, being careful not to brown them. Stir in ground ginger, cardamom, cinnamon, brown sugar, and lemon juice to build vibrant spice notes.
Cook the soup: Add the pureed squash to the pot and gently warm over very low heat, stirring occasionally, without allowing it to bubble. Pour in the low sodium chicken stock and raise the heat to medium to bring the soup to a boil. Then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently to meld flavors.
Infuse cream with rosemary: Meanwhile, in a small saucepan, heat the heavy cream with a large sprig of fresh rosemary to infuse herbal aroma. Remove the rosemary sprig and add the cream to the soup pot.
Blend soup for smoothness: Transfer the soup to a blender or use an immersion blender directly in the pot to blend the soup until very smooth, about 2 to 3 minutes. Be cautious as the soup is hot. Season with salt and pepper to taste.
Prepare cranberry relish: While the soup simmers (after adding the chicken stock in step 4), combine fresh cranberries, sugar, and fresh lemon juice in a small saucepan. Bring to a boil, then reduce to a simmer and cook until the mixture thickens and the berries become glazed. Allow the cranberry relish to cool completely, then refrigerate until serving.
Serve: Ladle the hot, creamy squash soup into bowls. Spoon a heaping tablespoon of the chilled cranberry relish onto the center of each bowl. Optionally, garnish with chopped fresh rosemary for an extra aromatic touch.

Notes

To make this recipe vegan, substitute the chicken stock with vegetable broth and use coconut cream or another non-dairy cream alternative.
The roasting time of the squash can vary depending on size; test tenderness with a fork before removing from the oven.
You can prepare the cranberry relish a day ahead; it keeps well refrigerated in a covered container.
For a spicier soup, consider adding a pinch of cayenne pepper or freshly grated ginger.
Use fresh rosemary for the cream infusion to ensure the herbal flavor is bright and fresh.
Be careful when blending hot liquids to avoid splatters; vent the blender lid slightly or blend in batches.