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This week's Culinary SOS: Butternut squash soup recipe

November 18, 2012
  • Butternut squash soup from Flavor del Mar.
Butternut squash soup from Flavor del Mar. (Glenn Koenig / Los Angeles…)

This week's Culinary SOS request comes from Lynn Whitehouse in San Diego:

"On our anniversary we had dinner at Flavor del Mar in San Diego County. I had an amazing butternut squash soup. I asked our waiter what the spices were. He said the chef did not give out information and recipes. I am wondering whether you can get me the recipe. I have tried various ones and cannot duplicate the flavors. My mouth waters just thinking about the soup."

A perfect fall dish, roasted butternut squash is combined with onion and garlic and finished with rich cream in this soup, a touch of fragrant nutmeg and cinnamon rounding out the flavors. 

Thanks, Lynn! You can find the recipe below.

See more Culinary SOS recipes. If you have a favorite restaurant recipe you'd like to request, email me. I'll do my best to track it down.


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Flavor del Mar's butternut squash soup

Total time: 1 hour, 20 minutes, plus roasting time for the squash

Servings: 8 to 10

Note: Adapted from Flavor del Mar in Del Mar.

5 pounds butternut squash (about 2 medium)

2 tablespoons oil

Salt and pepper

3/4 pound onions (1 large or 2 medium onions), coarsely chopped

4 cloves garlic

4 1/4 cups milk

2 tablespoons sugar

1/4 cup (½ stick) plus 2 tablespoons butter

2 cups chicken broth

3/8 teaspoon ground nutmeg

3/4 teaspoon ground cinnamon

3/4 cup heavy cream

1. Heat the oven to 400 degrees. Halve the squash lengthwise, scooping out and discarding the seeds. Place the squash on a large cookie sheet, brushing the top of each half with the oil. Sprinkle one-half teaspoon each salt and pepper over the halves. Roast the halves until golden-brown and a knife easily pierces the flesh, 45 minutes to an hour, depending on the thickness of the squash. Remove and set aside until cool enough to handle, then scoop out the roasted flesh, discarding the shells.

2. In a 4-quart pot, combine the roasted butternut squash flesh with the onion, garlic, milk, sugar, butter, broth, nutmeg and cinnamon. Season with one-half teaspoon salt and one-fourth teaspoon pepper, or to taste. Bring the mixture to a gentle simmer, stirring occasionally, and cook for about 45 minutes to marry the flavors.

3. Blend the soup, in batches if necessary, then strain into a clean pot. Stir in the cream and heat until the soup is warmed. Taste and adjust the seasoning if desired. This makes about 2½ quarts soup, which will keep, covered and refrigerated, up to five days.

Each of 10 servings: 327 calories; 6 grams protein; 34 grams carbohydrates; 5 grams fiber; 20 grams fat; 11 grams saturated fat; 54 mg cholesterol; 13 grams sugar; 469 mg sodium.

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