Food Network Butternut Squash Soup Recipe

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This Food Network Butternut Squash Soup is a quintessential fall comfort food, beloved for its creamy texture, sweet and nutty flavor, and how it seems to wrap its comforting embrace around you with each spoonful. Among the myriad of recipes available, the Food Network’s take on butternut squash soup stands out for its creativity, variety, and the expertise of celebrity chefs who add their unique twist to this classic dish.

How to make Food Network Butternut Squash Soup

Food Network Butternut Squash Soup is a creamy, flavorful soup made primarily from roasted butternut squash. The recipe typically includes ingredients like onions, garlic, vegetable or chicken broth, and various spices, often incorporating warm flavors like nutmeg or cinnamon.

Ingredients:

• 2 tablespoons unsalted butter (substitute with olive oil for a vegan option)
• 1 medium onion, finely chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 2 cloves garlic, minced
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
• 4 cups vegetable stock or chicken stock for a non-vegetarian version
• Salt and freshly ground pepper to taste
• 1/2 cup heavy cream (optional, can substitute with coconut milk for a vegan option)
• Optional garnishes: roasted pumpkin seeds, a dollop of mascarpone or yogurt, fresh herbs (such as thyme or sage), a drizzle of olive oil or cream

Instructions:

Step 1: Prepare the Vegetables

1. Begin by prepping your main ingredients. Peel and cube the butternut squash; finely chop the onion; dice the carrot and celery, and mince the garlic.

Step 2: Sauté the Vegetables

1. In a large pot over medium heat, melt the butter. Add the onion, carrot, celery, and a pinch of salt; sauté until the vegetables are softened, about 5-7 minutes.
2. Add the minced garlic and cook for another minute until fragrant.

Step 3: Cook the Squash

1. Add the cubed butternut squash to the pot along with the vegetable stock. Season with salt and pepper.
2. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the squash is tender, about 20-30 minutes.

Step 4: Puree the Soup

1. Once the squash is soft, use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup in batches to a blender to puree.
2. If you’re using heavy cream (or coconut milk for a vegan version), stir it in now. Adjust the consistency by adding more stock or water if the soup is too thick.

Step 5: Garnish and Serve

1. Taste and adjust the seasoning, adding more salt or pepper as needed.
2. Serve hot, garnished with your choice of toppings such as roasted pumpkin seeds, a dollop of mascarpone or yogurt, fresh herbs, or a drizzle of olive oil or cream.

Tips for Making the Perfect Butternut Squash Soup:

• Roasting Option: For an even richer flavor, you can roast the butternut squash cubes in the oven at 400°F (200°C) for about 25-30 minutes until slightly caramelized, before adding them to the pot.
• Spices: Feel free to add a pinch of nutmeg, cinnamon, or cumin for extra warmth and depth of flavor.
• Blending: Ensure the soup is slightly cooled before blending, especially if using a stand blender, to avoid pressure buildup from the steam.
• Storage: This soup freezes beautifully. Cool it completely before transferring it to freezer-safe containers.

What to serve with

Pairing your Food Network Butternut Squash Soup with the right side dishes, appetizers, or main courses can turn a simple bowl of soup into a festive and satisfying meal.

Appetizers to Start:

• Roasted Pear and Blue Cheese Salad: Begin your meal with a light and flavorful salad. The sweetness of roasted pears complements the savory depth of blue cheese, offering a delightful contrast to the creamy richness of the Food Network Butternut Squash Soup.
• Crostini with Ricotta and Roasted Grapes: Serve these elegant little toasts as a starter. The creaminess of the ricotta and the burst of sweetness from the roasted grapes will set the stage for the subtle flavors of the Food Network Butternut Squash Soup.

Side Dishes to Accompany:

• Baked Polenta Fries: Offer a tray of baked polenta fries as a heartier side. Their crispy outside and soft inside make them a perfect dipping companion for the soup.
• Autumn Harvest Salad: Compose a salad featuring mixed greens, sliced apples, toasted walnuts, dried cranberries, and a balsamic vinaigrette. This salad’s fresh, crisp textures and flavors balance the smooth consistency of the soup beautifully.

Main Courses to Follow:

• Herb-Roasted Chicken: For a non-vegetarian main course, herb-roasted chicken offers a comforting and hearty option. The herbs and the richness of the chicken pair well with the earthy notes of the butternut squash.
• Quinoa Stuffed Bell Peppers: A vegetarian option that stands out is bell peppers stuffed with quinoa, black beans, corn, and cheese, baked until tender. These stuffed peppers are a nutrition-packed main course that nicely complements the soup’s creamy texture.

Breads to Serve:

• Artisan Bread: A crusty artisan bread, whether it’s a baguette, sourdough, or ciabatta, is ideal for soaking up every last drop of the soup. Serve it warm to keep everyone at the table cozy.
• Garlic Parmesan Knots: Soft, garlic-infused bread knots sprinkled with Parmesan cheese can also be a hit. These savory bites are perfect for sharing and dipping.

Beverage Pairings:

• Chardonnay: If you’re including wine, opt for a full-bodied Chardonnay, which can mirror the creamy texture of the soup while offering a refreshing contrast.
• Warm Apple Cider: For a non-alcoholic option, serve warm apple cider spiced with cinnamon and cloves. Its comforting warmth and autumnal flavors make it a fitting accompaniment to the meal.

Desserts to Conclude:

• Caramel Apple Crisp: End the meal on a sweet note with a warm caramel apple crisp. Its comforting, cinnamon-spiced flavors and crumbly topping make it a perfect fall dessert.
• Pumpkin Cheesecake: For a more decadent dessert, a slice of rich pumpkin cheesecake will delight your guests, echoing the soup’s seasonal theme while offering a creamy, luxurious finish to the meal.

Ingredients Substitutes

Food Network Butternut squash soup is a versatile and comforting dish renowned for its creamy texture and sweet, nutty flavor. If you’re preparing a recipe inspired by the Food Network but find yourself lacking certain ingredients or catering to dietary restrictions, there are numerous substitutes you can use without sacrificing the soup’s delightful essence.

Butternut Squash

Substitutes: If butternut squash is unavailable, you can substitute equal amounts of pumpkin, acorn squash, or sweet potatoes. These alternatives will similarly provide a creamy texture and a sweet, autumnal flavor.

Broth (chicken or vegetable)

Substitutes:

• If you don’t have broth on hand, use an equal amount of water and enhance the flavor with bouillon cubes or concentrated broth paste.
• For a vegetarian version, use vegetable broth instead of chicken broth.

Heavy Cream

Substitutes:

• For a lighter version, use half-and-half or whole milk. This will decrease the fat content while still providing creaminess.
• For a dairy-free or vegan version, coconut milk or almond milk can be an excellent substitute. These will add a different flavor profile but will retain the soup’s creamy texture.

Onion

Substitutes:

• If onions are off the table due to dietary restrictions or personal preferences, leeks or shallots make great substitutes. They offer a milder flavor but still contribute to the overall depth of the soup.
• Fennel bulb can also be a flavorful alternative, especially if you want a slight anise-like taste.

Garlic

Substitutes:

• If you’re out of fresh garlic, garlic powder or granulated garlic can be used. Typically, 1/8 teaspoon of garlic powder substitutes for one clove of fresh garlic.
• For those who don’t enjoy garlic, you can omit it or use a dash of asafoetida powder, which offers a similar flavor profile.

Butter

Substitutes:

• For cooking, you can use an equal amount of olive oil or any other vegetable oil as a direct substitute for butter. This is also a suitable option for vegan diets.
• For a rich, nutty flavor, consider using ghee (clarified butter) if not strictly vegan.

Fresh Herbs (such as sage or thyme)

Substitutes:

• If fresh herbs are unavailable, dried herbs can be used. Use one-third the amount of dried herbs to substitute for fresh herbs.
• Other herbs like rosemary or basil can also complement the flavor profile of squash soups.

Nutmeg

Substitutes:

• Allspice or cinnamon can substitute for nutmeg, offering a different but equally warming spice note.
• If you’re out of these specific spices, a pinch of ginger or cloves can also enhance the soup with a warm, spicy undertone.

Salt and Pepper

Substitutes:

• For a sodium-free diet, try using a salt substitute or simply enhance the soup with other spices and herbs to boost its flavor without adding salt.
• For pepper, a dash of white pepper or a pinch of cayenne pepper can substitute depending on your preference for spice levels.

Final Thoughts

When substituting ingredients, it’s key to consider how each alternative will affect the flavor, texture, and overall balance of the soup. Experimenting with different substitutes not only tackles the challenge of using available ingredients but also personalizes the dish to your taste preferences or dietary needs, making your Food Network butternut squash soup a unique and nourishing creation.

More Soup Recipes:

• Smitten Kitchen’s Broccoli Cheddar Soup
• Copycat Pioneer Woman Potato Soup Recipe
• Feel Good Foods Chicken Soup Dumplings
• Ghost Pepper Chicken Noodle Soup Recipe