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Copycat Ritz Carlton Creamy Butternut Squash Soup

Shanna
Rich, silky smooth Creamy Butternut Squash Soup with a hint of sweetness and spices. A perfect cool weather soup.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Additional Time 10 minutes
Total Time 1 hour 35 minutes
Course Appetizers
Servings 10 -12 servings

Ingredients
  

  • 6 pounds Butternut Squash peeled, deseeded and roasted see instructions and notes
  • 2 Tablespoons oil divided - coconut or other high heat oil such as avocado or sunflower
  • 1 Tablespoon butter
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup yellow onion diced (150g)
  • 1 cup carrot peeled and diced (150g)
  • 1 cup celery diced (100g)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 3 cloves garlic peeled and minced
  • 3 cups chicken stock can also use vegetable stock (750 ml)
  • 1 teaspoon. brown sugar
  • 4 cups heavy cream can also use coconut milk (1000 ml)
  • 1 teaspoon fish sauce optional - adds a nice umami flavor, not fishy at all

Instructions
 

  • Preheat oven to 400 Deg F. Peel, cut in half, and de-seed butternut squash. Cut into strips then into 1-2 inch chunks. Place in a bowl. Drizzle one tablespoon over the squash then spread out on a baking sheet. Season with nutmeg and cloves.
  • Roast the squash for 25 minutes or until fork tender
  • While the squash is roasting heat a large stock pot or Dutch oven, add remaining oil, the butter and sauté onions, celery, carrot, and garlic until soft, about 5-7minutes. Season with the salt and pepper.
  • Add chicken stock to the sautéed vegetables and stir
  • Add in butternut squash to stock mixture once it is removed from oven
  • Bring to a boil then let simmer for 30 minutes, stirring occasionally
  • Transfer in batches to a blender and puree until very smooth. You can also use an immersion blender. If you don't have high powered blender, strain the soup with a mesh strainer back into the dutch oven
  • Add brown sugar, cream and fish sauce, stir well then bring to a simmer. Taste and season with more salt and pepper if desired
  • Serve with a sprinkle of grated nutmeg and a few dashes of your favorite hot sauce

Notes

Sometimes raw squash can irritate skin so I will wear latex gloves ( or non-latex for those allergic) and peel the squash so my hands don't get irritated.
I roasted the squash for 25-30 minutes until fork tender. You can roast for longer if you like a more caramelized flavor. If you like a touch more spice you can add a pinch of cayenne pepper to the squash before roasting.
You can sub whole or low fat milk or half and half for the cream. I use organic heavy cream which makes for a richer, creamier soup.
To make vegan you can substitute your favorite vegetable stock and use coconut milk ( canned not from a carton). I am fond of using coconut milk in place of dairy in creamy soups.