Butternut Squash Soup
This Butternut Squash Soup, adapted from Fannie Merritt Farmer’s 1896 Boston Cooking-School Cook Book, blends history with comfort. Creamy, golden, and gently spiced with nutmeg, it reflects the refinement of late 19th-century American cooking while remaining perfect for modern fall gatherings. With a swirl of cream on top, it’s both rustic and elegant — a timeless way to celebrate soup season.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled, seeded, and cubed (≈ 3 cups)
- 1 quart 4 cups whole milk
- 1 small onion sliced
- 2 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tsp salt
- ¼ tsp celery salt
- ¼ tsp ground nutmeg freshly grated if possible
- Few grinds black pepper
- ¼ cup heavy cream for finishing swirl
Instructions
- Cook the squash: Place squash cubes in a saucepan with enough water to cover. Simmer until tender, about 15 minutes. Drain well, then mash or purée until smooth.
- Infuse the milk: In another saucepan, heat milk with the onion slices until just scalded (steaming but not boiling). Remove onion and discard.
- Make the base: In a large soup pot, melt butter over medium heat. Stir in flour to make a roux, cooking for 1–2 minutes until bubbly but not browned. Gradually whisk in the hot milk until smooth and slightly thickened.
- Combine: Stir in the puréed squash. Season with salt, celery salt, nutmeg, and black pepper. Simmer gently for 10 minutes, stirring occasionally.
- Finish: Ladle soup into bowls. Drizzle each with 1–2 teaspoons of heavy cream and use a knife or toothpick to swirl into a delicate pattern. Serve hot with crusty bread.
Video
Notes
- Choose the right squash: Butternut squash offers natural sweetness and a silky texture, but acorn or kabocha squash can also be used. Adjust cooking times slightly depending on the variety.
- Nutmeg is authentic: Freshly grated nutmeg adds warmth and ties the dish to 19th-century American kitchens where it was widely used in both sweet and savory recipes.
- Make it ahead: This soup reheats beautifully. Store in the refrigerator for up to 3 days or freeze for up to 2 months. Add the cream swirl just before serving for the best presentation.