Ritz Carlton Creamy Butternut Squash Soup is an easy and delicious version of my favorite squash made into soup. Recipe courtesy of the Ritz Carlton Hotel in Dana Point, Ca. This post is not sponsored, they were just generous enough to share the recipe with me.
I am a butternut squash soup aficionado. Anywhere I see it on a menu, I order it. I have tried so many different recipes as well. As soon as I see butternut squashes available in the stores and farmers markets in fall, I stock up. I really really love butternut squash soup. Like, really.
I had this creamy butternut squash soup at the lunch reception of my friend’s wedding a couple weeks ago, and when another bridesmaid and I had sat down we both took a few spoonfuls of our soups and couldn’t stop talking about how good it was. So creamy and flavorful but simple. We seriously couldn’t stop talking about how good it was. And we went back for seconds. It was that good.
I knew I needed to have this recipe. When I got home I took a shot in the dark and emailed the Ritz Carlton to see if I could get the recipe. I know sometimes restaurants won’t always give out recipes and I wasn’t expecting to get the email I did. So I was so surprised when the culinary administrative assistant emailed me with the recipe AND offered to give me any other recipes I wanted.
I was floored. And very grateful. So this recipe is shared for you all with permission of the Ritz.
This is such a simple soup, not a ton of ingredients like I normally make in my butternut squash soup, but still full of flavor. And cream. Ahhhh cream makes it taste so good!!! So not really a “light” or “diet” soup, but still really good and SO worth every calorie. Plus I justified eating it because I totally missed out on desserts at the wedding.
I didn’t realize where they were until most were gone. I really wanted a cake pop!! Oh well. At least I still was able to have this soup! The recipe for this creamy butternut squash soup makes a large amount and freezes well for saving for later.
I suggest thawing in the refrigerator and then reheating slowly in a pan over the stove instead of microwaving
I now know to not be afraid to ask for a recipe from a restaurant or hotel. Taking this chance was SO worth it and now I get to share this amazing creamy butternut squash soup with all of you!!
- 6 lbs Butternut Squash
- 2 tbsp oil, divided - coconut or other high heat oil such as avocado or sunflower
- 1 tsp. Nutmeg
- ½ tsp. Ground Clove
- 1 ea. Onion, Celery, Carrot
- 3 cloves garlic, peeled and minced
- 3 cups Chicken Stock
- 1 tsp. Brown Sugar
- 4 cups Cream
- Sea salt and ground black pepper, to taste
- Peel, cut in half, and de-seed butternut squash
- In a bowl, rub ground cloves and ground nutmeg over squash with one tablespoon of the oil, cut squash halves into large chunks
- Roast squash in oven at 325 degrees for 30 minutes
- Heat pan, add remaining oil and sauté onions, celery, carrot, and garlic.
- Add chicken stock to sautéed vegetables
- Add butternut squash to stock mixture once it is removed from oven
- Cook for 30 minutes, stirring occasionally
- Add cream and brown sugar and bring to a boil
- Transfer soup mixture to a blender and blend to a smooth puree
- Strain and return to heat, bring to a low simmer. The soup will be thick. Thin with more stock or cream if desired. Taste and season with more salt and pepper if needed
I roasted the squash for 40 min, at 30 min the squash was still quite firm and I like it a little more caramelized. I also like a touch of spice so I added a pinch of cayenne pepper to my bowl. You can sub whole or low fat milk or half and half for the cream. I use organic heavy cream which has the best flavor, and I am also fond of using coconut milk in place of dairy in creamy soups.