Hugo’s, an award-winning restaurant located in Houston, Texas, is renowned for its mouthwatering butternut squash soup. Their recipe for this hearty and filling soup strikes a perfect balance between a hint of spice and a whole lot of deliciousness.
Butternut Squash Soup: Preparing the Squash
The recipe for this flavorful soup begins by roasting a butternut squash until it is fork-tender, allowing for easy scooping from its shell. Then, it is pureed to serve as the foundation for the soup. Later, the recipe incorporates more complex flavors.
Sautéing for Flavor
Next, a medley of ingredients comes together in the pan. Sautéed onion, almonds, and pumpkin seeds form a flavorful base that elevates the soup’s overall taste. Each ingredient contributes unique notes to the final dish, creating a unique and rich flavor profile. Finally, these ingredients will be pureed to give the soup a smooth finish.
Butternut Squash Soup: A Unique Twist with Pear
In a delicious twist, the recipe adds diced pear alongside the roasted butternut squash and spices. This choice stands out from traditional recipes that often opt for apple, delivering a refreshing sweetness that enhances the soup.
The Final Touches for Butternut Squash Soup
After combining all ingredients for simmering, the soup is pureed once more before adding spicy chile de arbol and a splash of cream. The result is a thick and decadent soup that you can thin with more cream if desired.
Gorgeous Presentation
Visually, this soup is appealing on its own. However, it truly shines when garnished with pumpkin seeds, sliced almonds, minced pear, and vibrant red pomegranate seeds, making it a feast for both the palate and the eyes. You can also add your favorite toppings in place of any of these, add a sprig of parsley, or serve it ungarnished. Its bright yellow color has a delicious appeal with or without adorno.
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Hugo’s Butternut Squash Soup
Equipment
- blender
Ingredients
- 1 large butternut squash, halved lengthwise and seeds removed
- ½ tablespoon unsalted butter
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ½ cup unsalted butter
- ¼ cup pumpkin seeds
- ¼ cup sliced almonds
- ¼ cup white onion, chopped
- 1 ½ bosc pears, diced
- 1 whole allspice
- ½ small star anise
- 1 clove
- ½ chile de arbol, chopped (can substitute 1/8 teaspoon cayenne pepper)
- 1 ¼ cup chicken stock
- ½ cup heavy cream
Instructions
- Heat oven to 425°F and arrange a rack in the middle.
- Line a baking sheet with parchment paper. Place the butternut squash cut-side up on the baking sheet. Melt 1 tablespoon of butter and brush it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, about 50 minutes to 1 hour.
- When the squash is cooked, cool it until you can handle it, then scoop out the flesh with a large spoon. Place in a blender and puree. Discard the skins.
- In a large heavy saucepan over medium-high heat, melt butter. Add pumpkin seeds, almonds, and onion, and cook until onions are translucent, about 3 to 5 minutes.
- Add the butternut squash puree and diced pears and mix well.
- Add allspice, star anise, and cloves, then add chicken stock and let it cook over low heat for 20 minutes to allow all flavors to incorporate. Prop a lid over the pan to catch any cooking splashes. Add the Chile de Arbol and heavy cream, and cook for 10 minutes more. Make sure to check that the soup doesn't scorch
- Season to taste. Then puree in batches until the soup has a creamy consistency. Add more seasoning if needed. Serve hot.
- Garnish with toasted pumpkin seeds, almonds, and minced pear.