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Autumn Squash Purée

Roasted butternut and acorn squash soup, a warm and comforting purée for the cool weather months.
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 30 minutes
Servings 12
Author Kelly ~ the hungry bluebird

Ingredients

  • 2 acorn squash, about 2 pounds each
  • 2 butternut squash, about 2 pounds each
  • 4 tbsp unsalted butter
  • 8 tsp dark brown sugar
  • 3 carrots, peeled and halved
  • 1 large onion, thinly sliced
  • 10 cups chicken stock, preferably homemade
  • ¾ tsp ground mace, or substitute allspice or nutmeg
  • ¾ tsp ground ginger
  • Pinch of cayenne pepper
  • Kosher salt, to taste
  • Snipped fresh chives and crème fraiche, heavy cream or sour cream for garnish

Instructions

  • Preheat oven to 350º
  • Cut the squash in half lengthwise and scoop out the seeds.
  • Place the squash halves skin side down in a large roasting pan.  Place a pat of butter (about ½ tablespoon) and 1 teaspoon brown sugar in the cavity of each.
  • Arrange the carrots and onion slices around the squash.  Pour 2 cups of chicken stock in the pan.  Cover tightly with aluminum foil and bake for 2 hours.
  • Allow vegetables to cool slightly, and then scoop out the squash flesh and put in a soup pot.  Add the carrots, onions and cooking liquid.
  • Add the remaining 8 cups chicken stock, mace, ginger, cayenne and salt.  Bring to a boil and then reduce heat and simmer for 10 minutes.
  • Purée the soup in batches and return it to the soup pot. (Use a blender, food processor, immersion blender or food mill.)  Adjust seasonings and heat through.  If you use a food mill, don't forget to scrape the bottom of the mill, lots of good stuff there.
  • Serve the purée garnished with snipped chives and a dollop of crème fraiche, sour cream or drizzle of heavy cream.

Notes

  • I like to garnish with pumpkin seeds also.
  • The immersion blender is the easiest, but the food mill is probably how I've made it most, I just really like the texture.