Boudin Butternut Squash Soup Recipe

This boudin butternut squash soup recipe is made with roasted butternut squash, shallots, garlic, maple syrup, nutmeg, and vegetable broth. This hearty boudin butternut squash soup recipe creates a comforting dinner that takes about 1 hour to prepare and can serve up to 6 people.

Boudin Butternut Squash Soup Ingredients

• 1 large butternut squash (about 3 pounds), halved vertically and seeds removed
• 1 tablespoon olive oil, plus extra for drizzling
• 1/2 cup chopped shallot (about 1 large shallot bulb)
• 1 teaspoon salt, divided
• 4 garlic cloves, minced
• 1 teaspoon maple syrup
• 1/8 teaspoon ground nutmeg
• Freshly ground black pepper, to taste
• 3 to 4 cups (24 to 32 ounces) vegetable broth, as needed
• 1 to 2 tablespoons butter or olive oil, to taste

Boudin Butternut Squash Soup Instructions

1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.
2. Place the butternut squash halves on the prepared baking sheet, drizzle each half with olive oil (about 1/2 teaspoon per half), and season with salt and pepper.
3. Roast the squash halves face down until tender and cooked through, about 40 to 50 minutes. Allow to cool for 10 minutes after roasting.
4. In a large soup pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped shallot and 1/2 teaspoon of salt. Cook until the shallot softens and starts to turn golden, about 3 to 4 minutes.
5. Add the minced garlic to the pot and cook for an additional minute until fragrant.
6. Scoop the flesh of the roasted butternut squash into the pot, discarding the skins. Add maple syrup, nutmeg, and black pepper.
7. Pour in 3 cups of vegetable broth. Blend the mixture until smooth and creamy using a stand blender.
8. If a thinner consistency is desired, add more vegetable broth as needed. Stir in 1 to 2 tablespoons of butter or olive oil and blend again.
9. Taste the soup and adjust seasoning with more salt and pepper, if necessary.
10. If the soup needs to be reheated, warm it in the soup pot over medium heat until heated through.
11. Serve hot, optionally garnished with additional black pepper.

Recipe Tips

1. Enhance Flavor with Roasting: Roasting the butternut squash before blending adds depth and sweetness to the soup. Don’t skip this step for maximum flavor.
2. Adjust Seasonings: Taste the soup before serving and adjust the seasonings to suit your preferences. You can add more maple syrup for sweetness, nutmeg for warmth, or black pepper for a kick.
3. Creamy Texture: For an extra creamy texture, blend the soup in batches and be sure to blend it thoroughly until smooth.

How To Store Boudin Butternut Squash Soup

Refrigerate: Allow the boudin butternut squash soup to cool completely. Transfer the soup to an airtight container or cover the pot with plastic wrap. Refrigerate the soup for up to 4 days.

Freeze: For longer storage, portion the soup into freezer-safe containers or bags. Ensure the containers are tightly sealed to prevent freezer burn. The soup can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator and gently warm on the stovetop or microwave until heated through.

How To Reheat Leftover Boudin Butternut Squash Soup

In The Microwave: Place a portion of the soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Heat on high for 2-3 minutes, stirring halfway through to ensure even warming.

On The Stovetop: Transfer the soup to a saucepan and heat over medium heat, stirring occasionally, until it is hot all the way through. This method allows for gentle reheating and helps maintain the soup’s texture.

In The Oven: Preheat the oven to 350°F (175°C). Pour the soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 20-25 minutes, or until the soup is heated to your liking.

What To Serve Boudin Butternut Squash Soup

The boudin butternut squash soup pairs well with crusty bread, a green salad, roasted vegetables, and a sprinkle of grated Parmesan cheese. It also can be served alongside a grilled cheese sandwich, garlic bread, steamed rice, or a hearty quinoa salad for better savoring of the meal. These sides complement the soup’s flavors and make a satisfying meal.

Frequently Asked Questions

Can I use pre-cut butternut squash for this recipe?

Yes, you can use pre-cut butternut squash to save time. Just ensure the pieces are approximately the same size for even roasting.

How do I safely cut and peel a whole butternut squash?

To safely cut a whole butternut squash, start by cutting off both ends. Then, peel the squash with a vegetable peeler or a sharp knife. Cut it in half lengthwise, scoop out the seeds, and proceed with the recipe.

Can I substitute chicken broth for vegetable broth?

Yes, you can substitute chicken broth if you prefer. However, using vegetable broth keeps this soup vegetarian-friendly.

Try more recipes:

• Aladdin’s Lentil Soup Recipe
• Brent’s Deli Cabbage Soup Recipe
• Bancheros Soup Recipe