America's Test Kitchen's Butternut Squash Soup

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Why This Recipe Works: Butternut squash soup strikes a perfect balance between nuttiness and sweetness. But getting that balance right depends on selecting just a few key ingredients so the sweet squash flavor can take center stage.

We found our answer to intense squash flavor in the squash’s seeds and fibers. We sautéed shallots and butter with the seeds and fibers, simmered them in water, then used the liquid to steam the unpeeled quartered squash (thereby eliminating the pesky task of peeling raw squash). Once cooled, we scooped the flesh from the skin and pureed the squash with the steaming liquid (strained of seeds and fibers) for a soup with a perfectly smooth texture. A little dark brown sugar added to the soup also intensified the sweetness of the squash. Finally, we enriched the soup with a splash of heavy cream and a pinch of nutmeg to round out this velvety soup’s rich flavors.


Lightly toasted pumpkin seeds, drizzles of balsamic vinegar, or sprinklings of paprika make appealing accompaniments to this soup.


            4          tablespoons (1/2 stick) unsalted butter

            1          large shallot, minced (about 1/4 cup)

            3          pounds butternut squash (about 1 large squash), cut in half lengthwise, each half cut in half widthwise; seeds and fibers scraped out and reserved

            6          cups water

                        Table salt

            1/2      cup heavy cream

            1          teaspoon dark brown sugar

                        Pinch grated nutmeg


1. Melt the butter in a large Dutch oven over medium-low heat. Add the shallot and cook, stirring frequently, until translucent, about 3 minutes. Add the seeds and fibers from the squash and cook, stirring occasionally, until the butter turns a saffron color, about 4 minutes.

2. Add the water and 1 teaspoon salt to the pot and bring to a boil over high heat. Reduce the heat to medium-low, place the squash, cut side down, in a steamer basket, and lower the basket into the pot. Cover and steam until the squash is completely tender, about 30 minutes. Take the pot off the heat and use tongs to transfer the squash to a rimmed baking sheet. When cool enough to handle, use a large spoon to scrape the flesh from the skin. Reserve the squash flesh in a bowl and discard the skin.

3. Strain the steaming liquid through a fine-mesh strainer into a second bowl; discard the solids in the strainer. (You should have 21/2 to 3 cups liquid.) Rinse and dry the pot.

4. Working in batches and filling the blender jar only halfway for each batch, puree the squash, adding enough reserved steaming liquid to obtain a smooth consistency. Transfer the puree to the clean pot and stir in the remaining steaming liquid, the cream, and brown sugar. Warm the soup over medium-low heat until hot, about 3 minutes. Stir in the nutmeg, season with salt to taste, and serve. (The soup can be refrigerated in an airtight container for up to 2 days. Warm over low heat until hot; do not boil.)