Do you find most butternut squash soups too bland or one-dimensional? It can be frustrating to spend time cooking only to end up with a soup that lacks depth and balance. Enter Thomas Keller’s butternut squash soup recipe—an exquisite blend of sweet roasted squash, savory browned butter, and creamy texture. In this guide, we’ll walk you through every step of the recipe so you can create a dish that’s rich, flavorful, and perfect for any occasion.

If you enjoy Thomas Keller’s butternut squash soup, try Ottolenghi’s unique take on butternut squash in this layered lasagna.

Thomas Keller Butternut Squash Soup Recipe

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Ingredients

For the Soup:

1 butternut squash 3 to 3.5 lbs
2 tbsp canola oil
Kosher salt and freshly ground black pepper
2 sprigs sage
1 cup thinly sliced leeks about 2 leeks
1/2 cup thinly sliced carrots about 2 carrots
1/2 cup thinly sliced shallots
1/2 cup thinly sliced yellow onions
6 garlic cloves smashed
2 tbsp honey
6 cups vegetable or chicken stock more if needed
Bouquet garni: 8 sprigs thyme 2 sprigs Italian parsley, 2 bay leaves, 1/2 tsp black peppercorns wrapped in cheesecloth
4 tbsp unsalted butter

For Garnish:

1/4 cup crème fraîche
Freshly grated nutmeg to taste
1 tbsp minced chives
Extra-virgin olive oil for drizzling

Instructions

Roast the Squash

Preheat the oven to 350°F (175°C).
Cut the squash bulb in half lengthwise, scoop out seeds, and brush the inside and outside with 1.5 teaspoons of canola oil. Season with salt and pepper and place a sage sprig inside each half.
Place the halves cut-side down on a baking sheet lined with foil and roast for about 1 hour, or until tender. Cool, then scoop out the flesh and discard the sage.
Peel the neck of the squash, cut it into 1/2-inch cubes, and set aside.

Sauté the Vegetables

Heat the remaining canola oil in a stockpot over medium-high heat. Add the leeks, carrots, shallots, and onions. Cook for about 6 minutes, stirring frequently.
Add the diced squash, garlic, 1.5 teaspoons of salt, and 0.5 teaspoons of pepper. Cook gently for 3 minutes, stirring to avoid browning.
Stir in the honey and cook for an additional 2-3 minutes.

Simmer the Soup

Add the stock and bouquet garni to the pot. Bring to a simmer and cook for 10-15 minutes, until the squash is tender.
Add the roasted squash to the pot and simmer gently for 30 minutes, allowing the flavors to meld.
Remove and discard the bouquet garni.

Purée and Finish

Purée the soup in batches using a blender or an immersion blender until smooth. Strain through a fine sieve for an extra silky texture.
Adjust seasoning with salt and pepper.
In a small skillet, heat butter over medium-high heat until it browns and becomes fragrant. Carefully add to the soup and stir.
If the soup is too thick, add more stock to reach your desired consistency.

Garnish and Serve

Whisk crème fraîche with a pinch of nutmeg until it holds a soft shape. Chill until ready to use.
Serve the soup in bowls. Add a dollop of crème fraîche, sprinkle with chives, and drizzle with olive oil. For added crunch, garnish with toasted nuts or seeds.

Tips for Success

Roasting the squash: Roasting enhances the natural sweetness of the squash and adds depth to the soup.
Browned butter: Be cautious not to burn the butter. It should have a nutty aroma and golden-brown color.
Make ahead: The flavors deepen if the soup rests overnight in the refrigerator.
Customize the garnish: Add roasted pumpkin seeds, croutons, or a dash of cayenne for variety.

Frequently Asked Questions

1. Can I freeze this soup?

Yes! Let the soup cool completely before transferring it to an airtight container. Freeze for up to three months. Thaw overnight in the refrigerator and reheat gently.

2. What can I serve with butternut squash soup?

Pair it with crusty bread, a fresh salad, or a simple grilled cheese sandwich for a complete meal.

3. Can I make this soup vegan?

Absolutely. Replace butter with a plant-based alternative, and use coconut cream instead of crème fraîche.

4. Why use bouquet garni?

The bouquet garni infuses the soup with subtle herbal flavors without leaving any bits behind, ensuring a smooth texture.

Thomas Keller’s Butternut Squash Soup is a timeless recipe, celebrated for its elegant simplicity and comforting flavors. Perfect for a fall or winter menu, it’s a dish that impresses with every spoonful. Enjoy!