The Recipe Book

A cup of butternut squash soup

Latin Butternut Squash Soup

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by

myrecipes
in

As fall approaches, I yearn for a rich, creamy, warm soup. Here is my family’s Latin version of a fall classic – butternut squash soup. This recipe comes from my mom’s recipe folder, filled with all manner of handwritten recipes and newspaper clippings. Nothing like a fresh, warm bowl of butternut squash soup and some Cuban toast. My mom obviously tweaked some recipe she found, like adding cumin. A la cocina…

Ingredients:

  • 1 medium butternut squash (approximately 2.5 pounds), peeled, seeded, and cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 4 cups vegetable broth
  • 3/4 cup heavy cream
  • Salt and freshly ground black pepper, to taste

Optional garnishes:

  • toasted pumpkin seeds
  • a dollop of sour cream

Instructions:

  1. Prep the Squash: Slice off the ends, peel it, then cut it in half lengthwise and scoop out the seeds. Chop the flesh into 1-inch cubes.
  2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat and sauté diced onion with a pinch of salt, and cook, stirring occasionally, until translucent, about 6-8 minutes. Then, add the garlic, thyme, cumin, and smoked paprika, and stir for another minute until your kitchen smells amazing.
  3. Cook the Squash: Add the butternut squash cubes to the pot, stirring to coat them in the sofrito. Pour in enough vegetable broth to cover the squash. Increase the heat and bring it to a boil, then lower it to a simmer. Cover and let it simmer for 25-30 minutes, or until the squash is fork-tender.
  4. Blend the Mixture: Turn off the heat and let the soup cool for 10-15 minutes. Using an immersion blender, puree the soup in the pot until smooth. Add water if needed to achieve the desired consistency.
  5. Add Cream: Stir in the heavy cream and warm the soup gently over low heat—don’t let it boil. Taste and adjust with salt and pepper.
  6. Serve and Enjoy: Ladle the soup into bowls or cups and garnish with your choice of toasted pumpkin seeds and/or sour cream. Serve with crusty Cuban bread.

Tips:

  1. This soup tastes even better the next day, so it’s perfect to make ahead of time. Store it in the fridge for up to 4 days or freeze it for up to 3 months.
  2. For a deeper, caramelized taste, roast the squash chunks at 400°F for 25 minutes before adding them to the pot. Just toss with olive oil, salt, and pepper, and spread on a baking sheet.