I made this soup recently, and Mr Misky loved it. He said “YUM!” Then a few weeks later I served it as a starter for dinner guests. They thought it was delicious, and it is so easy to make that it was a total win-win soup as far as I’m concerned. It keeps very well in the fridge for a few days, so you can make it ahead of time, and warm it up when needed. It also freezes well – leave enough room in the container so when it freezes there’s space for the soup to expand. You don’t want your soup blown’ its top in the freezer!
If you make this soup, let me know how you get on with it because I think it’s one of the best recipes for butternut squash soup that I’ve found in a long time.
Butternut Squash Soup with Benedictine Brandy
Ingredients (Serves 4-6)
2 tablespoons unsalted butter
1 large leek, white and light green part only, chopped (about 1 cup)
1 x 3-to-4-pound butternut squash, peeled and cubed
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon freshly ground black pepper
Salt to taste (1/2 tsp)
3 tablespoons Benedictine Brandy (or Sherry)
500ml/2-3 cups chicken stock
250 ml/1 cup milk (or crème fraîche cut with water)
2 tablespoons heavy cream, or crème fraîche plus more for serving
1. Melt the butter in a large stockpot over medium-low heat. Add the leek and cook, stirring with a wooden spoon, until softened—this should take about 5 minutes (if leek starts to brown, add a tablespoon or so of water).
2. Add the squash, nutmeg, pepper and 1/2 teaspoon salt and continue to cook for another 5 minutes, stirring frequently.
3. Add the brandy/sherry and cook for a couple of minutes to reduce, then add enough chicken stock just to cover the squash (if you have added all of the stock and still need more liquid, add some water).
4. Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 20 minutes, or until the squash is tender.
5. Using a blender or a food processor, blend the soup with the milk in several batches, adding more liquid if necessary.
6. Return to the pot and heat until just simmering. Taste and add more salt and pepper if necessary. Stir in another splash of sherry and the cream just before serving, adding a drizzle of cream to garnish each bowl if you like.