Thomas Keller Butternut Squash Soup Recipe

Served hot with a creamy fraiche, the Thomas Keller butternut squash soup recipe is comforting. It’s your go-to winter soup that has rich flavors of vegetables and herbs. The soup prepared with butternut squash has an ultra-creamy flavor. So, fill up your bowls with this warm and flavorful soup. 

As you cook, the kitchen fills with the aromatic scent of roasted squash, carrots, leeks, onions, and garlic. Everything is cooked in a stockpot with vegetable broth. When you are about to finish cooking, dollop a creme fraiche on top to garnish the soup. Sprinkle some chives and drizzle olive oil to elevate the taste. 

Make this soup even more flavorful by adding bouquet garni. It’s a mixture of all the herbs like thyme, parsley, bay leaves, black peppercorns, and green leek leaves. Moreover, pair this traditional winter soup with sandwiches and salads. You can also complement it with some super cool dishes like mashed potatoes and green beans. 

So, without further ado, let’s make amazing Thomas Keller butternut squash soup. He has prepared this recipe with a great blend of elements – spicy, sweet, and savory. Check out the detailed list of recipe instructions, equipment to use, and nutritional information below. You can also check out the other best Thomas Keller recipes.

What Equipment Will You Need To Make Thomas Keller Butternut Squash Soup?

• Oven – Roast the butternut squash in the oven.
• Knife – Scoop out the flesh of butternut squash with a knife.
• Stockpot – Cook the vegetables and simmer the broth in the stockpot. 
• Blender –  Blend the soup ingredients together to get a puree.
• Bowl – Use a bowl to mix the ingredients.
• Ladle – Serve soup with a ladle.  

How Much Time Will You Need To Make Thomas Keller Butternut Squash Soup?

What Ingredients Will You Need To Make Thomas Keller Butternut Squash Soup?

• Butternut Squash – Get a nutty, earthy, and sweet taste with butternut squash.
• Leeks – Get a mild and sweet taste by adding leeks.
• Carrot- Add carrot to get sweet and earthy flavors in the soup.
• Shallot – Add savory flavors to the soup with shallot.
• Onions – Onions add pungent sharpness to the soup.
• Garlic Cloves – For strong fragrant and aromatic flavors, add garlic cloves.  
• Chives – Get a hint of refreshing flavors by adding chives to the soup. 
• Vegetable Stock – Add vegetable stock to the soup for a thick consistency.
• Canola Oil – Saute vegetables in canola oil. 
• Honey – Bring a sweet taste to soup with a tablespoon of honey to your taste. 
• Creme Fraiche – The creme fraiche enhances the soup’s texture and appearance.
• Bouquet Garni – Spice up the soup with bouquet garni.

Steps To Make Thomas Keller Butternut Squash Soup 

1. Roast The Butternut Squash

Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. Cut the squash neck and bulb. Discard seeds. Brush squash inside out with canola oil. Season with salt and pepper. Place on the baking sheet and roast for 1 hour until tender. Remove the squash flesh and keep it aside.

2. Cook Soup Ingredients In The Stockpot

Heat oil in the stockpot. Add leeks, carrots, shallots, and onions. Cook for five minutes. Next, add the diced squash, garlic, salt, and pepper. Cook for three minutes. Stir in honey and cook for another three minutes. Finally, add vegetable stock and bouquet garni and simmer for fifteen minutes. 

3. Make A Puree 

Discard bouquet garni. Transfer the soup to a blender and make a fine puree. Strain the soup through a sieve into a bowl.

4. Serve The Soup

Ladle the soup into the serving bowls. Top it up with a dollop of creme fraiche. Sprinkle black pepper and chives over the top. Drizzle one drop of olive oil. Butternut squash soup is ready.

Nutritional Information

How Will Thomas Keller Butternut Squash Soup Look And Taste Like?

The butternut squash soup has a soft and creamy texture. It’s a hearty winter soup, prepared with vegetables and stock. The rich flavor of the vegetables like carrots, leeks, shallots, onions, and chives adds an earthy and sweet flavor. On top of that bouquet garni adds spicy and aromatic flavors. At last, the creme fraiche on the top adds an extra thick texture to the soup.

Recipe Card

Thomas Keller Butternut Squash Soup Recipe

Served hot with a creamy fraiche, the Thomas Keller butternut squash soup recipe is comforting.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Chef’s Delight

Cuisine American

Servings 2

Calories 220 kcal

Equipment

• Oven
• Knife
• Stockpot
• Blender
• Bowl
• Ladle

Ingredients

  

1x2x3x

• 3.5 Pound Butternut Squash
• 1 Leeks (Sliced)
• 1/2 Cup Carrots (Sliced)
• 1/2 Cup Shallots
• 1/2 Cup Onion (Sliced)
• 6 Garlic Cloves
• 1 Tablespoon Chives
• 6 Cups Vegetable Stock
• 2 Tablespoon Canola Oil
• 2 Tablespoon Honey
• 1/4 Cup Creme Fraiche
• 1.5 Tablespoon Bouquet Garni

Instructions

 

• Preheat the oven to 350 degrees. Brush squash with canola oil. Season with salt and pepper. Place on the baking sheet and roast for 1 hour until tender.
• Heat oil in the stockpot. Cook leeks, carrots, shallots, and onions for five minutes. Add the roasted squash, garlic, salt, pepper, and honey. Cook for three minutes.
• Now add vegetable stock and bouquet garni and simmer for fifteen minutes.
• Discard bouquet garni. Transfer the soup to a blender and make a fine puree.
• Ladle the soup into the serving bowls. Top with a dollop of creme fraiche. Season with black pepper and sprinkle chives. Butternut squash soup is ready.

Video

Nutrition

Calories: 220kcal | Carbohydrates: 34g | Protein: 8.4g | Fat: 7g | Cholesterol: 17mg | Potassium: 930mg

Keyword Homemade Thomas Keller Butternut Squash Recipe, Nutritious Thomas Keller Butternut Squash Recipe, Thomas Keller Butternut Squash Soup Recipe

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Frequently Asked Questions (FAQs)

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