Hugo’s Butternut Squash Soup

Hugo’s, an award-winning restaurant in Houston, Texas, serves a wonderful, thick butternut squash soup. Hearty and filling, this soup is a little bit spicy and a whole lot delicious!

You start by roasting a butternut squash until it is fork-tender, which makes it easy to scoop out of its shell. You puree the squash to get the soup started.

Then sauté the onion, almonds, and pumpkin seeds, which give this soup a complex flavor.

After sautéing, add in the butternut squash, spices, and pear. I like that this soup has the pear in it because it is a little different from recipes I have tried with apple.

Finally, after all the ingredients are added and simmered for a short time, you puree again and add the cream. This soup is very thick but can always be made thinner with the addition of more cream.

This soup is very pretty and appetizing without any garnish, but it is mouthwatering when sprinkled with pumpkin seeds, sliced almonds, minced pear, and red pomegranate seeds.

I think you will love this butternut squash soup by the award-winning chef Hugo Ortega. Click here to see the post on Hugo’s Restaurant and the beautiful dishes they serve.

Print Recipe

Hugo's Butternut Squash Soup

Votes: 2
Rating: 5
You:

Rate this recipe!

Course

Soup

Cuisine

American, Mexican

Keyword

Butternut Squash Soup, Gluten Free, Soup Recipe

Prep Time

20 minutes

Cook Time

90 minutes

Servings

MetricUS Imperial

Ingredients

• 1 large butternut squash, halved lengthwise and seeds removed
• 1/2 tablespoon unsalted butter
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup unsalted butter
• 1/4 cup pumpkin seeds
• 1/4 cup sliced almonds
• 1/4 cup white onion, chopped
• 1 1/2 bosc pears, diced
• 1 whole allspice
• 1/2 small star anise
• 1 clove
• 1/2 chile de arbol, chopped (can substitute 1/8 teaspoon cayenne pepper)
• 1 1/4 cup chicken stock
• 1/2 cup heavy cream

Course Soup Cuisine American, Mexican Keyword Butternut Squash Soup, Gluten Free, Soup Recipe Prep Time 20 minutes Cook Time 90 minutes Servings MetricUS Imperial Ingredients 1 large butternut squash, halved lengthwise and seeds removed 1/2 tablespoon unsalted butter 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 cup unsalted butter 1/4 cup pumpkin seeds 1/4 cup sliced almonds 1/4 cup white onion, chopped 1 1/2 bosc pears, diced 1 whole allspice 1/2 small star anise 1 clove 1/2 chile de arbol, chopped (can substitute 1/8 teaspoon cayenne pepper) 1 1/4 cup chicken stock 1/2 cup heavy cream

Votes: 2 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oven to 425°F and arrange a rack in the middle.
2. 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 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.
3. When the squash is cooked, cool until you can handle and scoop out the flesh with a large spoon. Place in a blender and puree. Discard the skins.
4. 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.
5. Add the butternut squash puree and diced pears and mix well.
6. 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.
7. Season to taste. Then puree in batches until a creamy consistency. Add more seasoning if needed. Serve hot.
8. Garnish with toasted pumpkin seeds, almonds, and minced pear.

Recipe Notes

This recipe was adapted from Houston Public Media.

Yield: 6 cups