Best 2 Williams Sonoma Butternut Squash Soup Recipes
Are you searching for a delightful and comforting dish to warm your soul on a chilly day? Look no further than Williams Sonoma's Butternut Squash Soup. This classic soup is a symphony of flavors, combining the natural sweetness of butternut squash with a touch of savory spices and creamy richness. With its velvety texture and vibrant color, this soup is sure to be a hit at any gathering or a cozy meal for one. Embark on a culinary journey as we delve into the secrets of crafting this delectable soup using Williams Sonoma's exceptional recipe.
Here are our top 2 tried and tested recipes!
BUTTERNUT SQUASH-APPLE SOUP ~ WILLIAMS SONOMA
Steps:
- In a large saucepan over medium heat, melt the butter. Add the apple and shallot and sauté, stirring occasionally, until softened (5 to 7 minutes). Add the ginger, cinnamon, salt and pepper and sauté until fragrant (about 1 minute). Add the wine, bring to a boil and cook for 1 minute. Add the butternut squash puree, 2 cups of chicken stock and the sage. Bring to a simmer, reduce the heat to medium-low and cook, stirring occasionally, for 20 minutes. Using a blender, puree the soup in batches, then strain through a fine-mesh sieve set over a large saucepan. Add more stock if the soup is too thick. Ladle into warmed bowls and serve immediately. Serves 6.
WILLIAMS-SONOMA BUTTERNUT SQUASH SOUP
Make and share this Williams-Sonoma Butternut Squash Soup recipe from Food.com.
Provided by Apprentice Colleen
Categories Vegetable
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Saute the vegetables. In a frying pan over medium heat, melt the butter. Add the onion and saute until softened, about 5 minutes. Add the ginger, cinnamon, and nutmeg and saute until fragrant, about 1 minute longer.
- Cook the soup. Put the squash chunks in the slow cooker and sprinkle with the brown sugar, 1/2 teaspoon salt, and 1/4 teaspoon white pepper. Pour the contents of the frying pan over the squash and add the broth. Cover and cook on the high-heat setting for 3 hours or the low-heat setting for 6 hours.
- Finish the soup. Using a blender or food processor, working in batches, process the squash mixture to a smooth puree. Return the soup to the slow cooker to keep warn until serving. Season to taste with salt and pepper. Ladle into bowls, garnish with a dollop of the sour cream and chives (or parsley) and serve.
Tips:
- Choose the right butternut squash: Look for a squash that is heavy for its size and has a smooth, unblemished skin. Avoid squash that has any soft spots or bruises.
- Roast the butternut squash before pureeing it: Roasting the squash brings out its natural sweetness and flavor. You can roast the squash whole or cut it into cubes. Toss the squash with a little olive oil and salt before roasting.
- Use chicken or vegetable broth: The type of broth you use will affect the flavor of the soup. For a richer flavor, use chicken broth. For a lighter flavor, use vegetable broth.
- Add your favorite spices: This recipe calls for a simple combination of spices, but you can add others to your liking. Some good options include cumin, chili powder, and paprika.
- Garnish the soup with something special: A dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil can all add a nice finishing touch to the soup.
Conclusion:
This butternut squash soup is a delicious and easy-to-make dish that is perfect for a fall or winter meal. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a comforting and satisfying soup, give this recipe a try!
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