Savory Butternut Squash Soup Recipe

Hooray for the autumnal equinox! And since it just happens to be that time of year again when butternut squash is available in "abundance," as recipe developer Susan Olayinka points out, well then "why not turn it into a soup?" Not surprisingly, that is our thinking exactly — although we'll confess, we like to cook with this deliciously sweet yet savory "winter" root vegetable whenever we can find some in the produce section. (And when we can't, we still manage to find it in the frozen aisle.) That being said, this particular recipe for savory butternut squash soup is especially nice to make and enjoy in the colder months, because it's infused with the warmth and depth of paprika, and according to Olayinka, who blogs about food and cooking at The Flexible Fridge, if you're a fan of the more nuanced flavor of smoked paprika, that works really well, too.

To make this recipe for savory butternut squash soup, you'll need one butternut squash, which you'll be peeling and cutting into roughly 1-inch pieces, as will be discussed below. If you're wondering how to pick a good butternut squash from your produce section, you'll want to select one that feel heavy for its size and has a visible stem (like the one Olayinka used, above). You will also need two garlic cloves, 1 tablespoon of extra-virgin olive oil, 4 cups of chicken broth, ½ cup of heavy cream, ¼ teaspoon of paprika, and ½ teaspoon of salt.

Sure, most grocery stores offer butternut squash that has already been peeled, seeded, and chopped. But in most cases, the squash won't be chopped as small as you'll need for this recipe, and besides, there are other reasons why it's better to prep your squash yourself. So, whenever you're ready, start by peeling the squash and then halving it from top to bottom. From each half, use a large spoon to scoop out all of the seeds and pulp. Then, slice the squash flesh in half crosswise, and lay each half on its flat side. From here, cut each squash half in half, and then each quarter, and so on, until you're left with only 1-inch cubes.

Although you could purchase your garlic pre-minced, it's still a better idea to do it yourself. In either case, pour the olive oil into a skillet or frying pan, and add your minced garlic. Turn the heat source to medium, and allow the garlic to sauté for one minute, stirring often to prevent it from blackening (which makes it taste bitter). Immediately add the chopped butternut squash, and cook for two more minutes. Then, add the chicken broth, heavy cream, paprika, and salt.

Stir the pot, cover it, and adjust the heat source to medium-low, and allow it to cook for 15 minutes. Open the lid, stir, cover again, and cook for another 15 minutes. 

After 30 minutes, transfer the butternut squash mixture into a high-speed blender, and carefully blend for 10 seconds. (Be absolutely sure to follow the proper safety precautions whenever blending hot contents in a blender so a potential kitchen mishap does not occur.) Divide the soup into individual bowls, and serve. To make it look as "put together" as Olayinka's, swirl a spoonful of heavy cream into each bowl, and top with chopped flatleaf parsley.