Go Back
–+ servings

Hugo's Butternut Squash Soup

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Soup
Cuisine American, Mexican
Servings 6
Calories 352 kcal

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.

Notes

This recipe was adapted from Houston Public Media.
Yield: 6 cups

Nutrition

Calories: 352kcalCarbohydrates: 26gProtein: 5gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 134mgPotassium: 632mgFiber: 5gSugar: 9gVitamin A: 14107IUVitamin C: 29mgCalcium: 99mgIron: 2mg
Keyword Butternut Squash Soup, butternut squash soup recipe, Hugo's Restaurant butternut squash soup
Tried this recipe?Let us know how it was!